Greek Frittata


1 T. olive oil
1 large potato, in ½” dice
~2 cups eggplant, diced (half of a small)
1 red pepper, diced
1 cup onion, diced (half of a medium)
3 cups chopped fresh spinach
¼ c. chopped fresh dill
½ tsp. oregano
¼ tsp. garlic powder
¼ tsp. pepper
½ tsp. salt
8 eggs
½ tsp. salt
4 oz. feta cheese


1. Preheat oven to 350°.

2. Heat a skillet to medium and add oil. Add the potato, stir to coat with oil and cover. Cook 4-6 minutes until potatoes start to soften.

3. Add the eggplant, pepper and onions and cook covered, stirring occasionally until they begin to soften and the potatoes are tender.

4. Add the spinach, dill, spices and ½ teaspoon of salt and continue to cook until the spinach is wilted.

5. Whisk the egg and ½ teaspoon of salt together and pour over the veggies mixture in the skillet. Shake the skillet to evenly distribute the mixture.

6. Place the frittata in the oven and bake for about 20-25 minutes, until the center is set.

7. Remove the lid and sprinkle the cheese over the frittata. Place the frittata back in the oven for another 5 minutes and serve.