Greek Frittata

By ccavaletti

Ingredients

• 2 Tbsp olive oil
• 1 (28 oz) pkg frozen hash brown potatoes with onions and peppers, thawed
• 1 (9 oz) bag fresh spinach, stemmed
• 1 tsp salt, divided
• 2 plum tomatoes, thinly sliced
• 1 (4 oz) container crumbled feta cheese
• 12 large eggs
• 1/2 c milk
• 1/2 dried oregano
• 1/2 tsp ground black pepper

Preparation

Step 1

Preheat oven to 400º.

In a large skillet, heat olive oil over medium-high heat.

Add potatoes, and cook for 5 to 7 minutes or until tender.

Add spinach and 1/2 tsp salt; cook, stirring occasionally, for 3 to 4 minutes or until wilted.

Spray 6 (6-inch) ramekins with nonstick cooking spray. Divide potato mixture, tomato, and feta among ramekins.

In a large bowl, whisk together eggs, remaining 3 ingredients, and remaining 1/2 tsp salt until smooth. Divide egg mixture among ramekins.

Bake for 15 to 20 minutes or until center is set. Serve immediately.

**Frittata can be baked in a 10-inch ovenproof skillet, if you prefer.

From Cooking with Paula Deen, December 2013.