Frittata, which translates to “fried” in Italian, is an egg-based classic brunch dish. I have used the ingredients of the Greek popular dish called “Moussakas” to make this frittata.
This is a great recipe to make if you have only a few eggplants, zucchini and potatoes. Actually, I had some leftover ingredients after making moussakas, which I used for this recipe.
It’s cheap and easy to make not to mention that your leftovers are equally delicious the next day to take to work with you!
I made this frittata a few weeks later with some zucchini, potatoes, smoked turkey and feta.
Oven baked Greek Style Potato & Zucchini Frittata
Serves: 2 – 3 as a main dish
- 4 large potatoes, cut into small cubes
- 4 medium zucchini, cut into thin slices
- (1/2 cup olive oil for wok style frying pan) 1 cm olive oil in the frying pan
- 1 large red onion, finely chopped
- 1 – 2 roasted garlic, mashed
- 4 mint leaves, finely chopped
- ¼ cup milk
- 1 tsp corn flour
- 2 slices smoked turkey, finely chopped
- 100 grams feta, crumbled
- A pinch of dried oregano
- Freshly ground black pepper
- 4 large eggs
- Heat the olive oil in a large wok style frying pan over high heat and fry the potatoes, mixing regularly, until golden.
- Remove the potatoes to a platter.
- Empty the oil in a metallic bowl and leave only a few tablespoons and fry the zucchini as well.
- Sauté the onion until translucent and add the garlic and mix for a few seconds. Remove from the heat and wait until it cools.
- Dissolve the corn flour in the milk, add the eggs and beat.
- Put all the remaining ingredients in a casserole dish and empty the eggs on top. Mix to coat the potatoes.
- Bake in a preheated oven at 180o C and bake for about 20 minutes or until the eggs set.
Baked Greek Style Moussakas Frittata
Frittata, which translates to "fried" in Italian, is an egg-based classic brunch dish. I have used the ingredients of the Greek popular dish called "Moussakas" to make this frittata.
- 1/2 cup olive oil for non-stick frying pan
- 2 medium potatoes, cut into thin slices, fried and cubed
- 2 medium zucchinis, cut into thin slices, fried and cubed
- 1 medium eggplant, partly peeled, fried and cubed
- 1 ripe medium tomato, peeled and cubed
- 1 green onion, finely chopped
- ¼ cup parsley, finely chopped
- ¼ cup dill, finely chopped
- 1 tsp salt
- Freshly grated black pepper
- A pinch of oregano
- 1 tbsp olive oil to brush the baking tin
- 4 eggs
- 200 ml whole fat Greek yoghurt
- ½ cup milk
- 100 grams feta
- 100 grams graviera
- 60 grams kasseri
- Heat the olive oil in a large non-stick frying pan over high heat and fry the potatoes, until golden.
- Remove the potatoes to a platter and fry the zucchinis as well.
- Empty the oil in a metallic bowl and leave only a tablespoon. Cut the eggplant into slices and fry until golden.
- Brush the top with olive oil and turn over.
- Fry for a few minutes and remove to a cutting board.
- Cut them into small cubes.
- Beat the eggs for a few minutes and add the cheeses.
- Mix in all the remaining ingredients.
- Brush a 17.5 x 25.5 cm Pyrex or baking dish with olive oil.
- Empty the batter and bake in a preheated oven to 180oC (or 170o fan forced) for about 30 minutes or until the eggs set.
Other relevant recipes:
Greek Omelette with pasto, mushrooms and oregano
Chicken Omelette with chives and tarragon
Hot Kagianas with Bell Peppers, Feta and Poached Eggs
Savoury Kaikanas with Zucchini and Feta
Kopiaste and Kali Orexi!
Wednesday 11th of May 2016
It surely looks very comforting and delicious, Ivy.
Wednesday 11th of May 2016
This sounds yummy!