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Greek Frittata with Herby Cucumber Salad & Tzatziki


  • Author: Molly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

This Greek Frittata with Herby Cucumber Salad & Tzatziki is a healthy and delicious take on breakfast that can be enjoyed any time of day. Fluffy baked eggs studded with fresh dill, feta cheese, and kalamata olives and then topped with a crunchy and fresh Greek cucumber salad. A cooling dollop of tzatziki sends this one over the top!


Ingredients

Scale

For the Cucumber Salad:

  • 1 large English cucumber, diced
  • ½ cup cherry or grape tomatoes, halved
  • 2 tablespoons red onion, finely diced
  • ¼ cup kalamata olives, pitted and halved
  • ¼ cup feta cheese, crumbled
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, to taste

For the Frittata:

  • 1 tablespoon unsalted butter
  • 6 large eggs
  • 4 large egg whites
  • ¼ cup half-and-half (cream or milk work too)
  • 2 teaspoons fresh dill, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup feta cheese, crumbled
  • ½ cup cherry or grape tomatoes, halved

For Serving:

  • Tzatziki, homemade or store bought 
  • Microgreens or additional fresh greens/herbs

 


Instructions

For the Cucumber Salad:

  1. Place the cucumbers, tomatoes, onion, olives, feta, and fresh herbs in a medium mixing bowl.
  2. Add the vinegar, olive oil, and a pinch each of salt and pepper.
  3. Toss everything well to coat and then adjust the seasoning, as needed. Set aside to let the flavors meld while you make the frittata.

For the Frittata:

  1. In a large (8- to 10-inch) oven-safe skillet, melt the butter over medium heat. Preheat the broiler of your oven.
  2. Beat together the eggs, egg whites, cream, dill, salt and pepper in a bowl until frothy and well combined.
  3. Pour the egg mixture into the pan and swirl it around so it evenly coats the pan. Allow the mixture to cook for a minute or two or until the bottom of the frittata is set and can be lifted up off the pan with a spatula. The top should still be runny and undercooked.
  4. Sprinkle the feta cheese and tomatoes evenly over the top of the eggs.
  5. Carefully transfer the skillet to the broiler and cook for 1 minute, watching the entire time, or until the eggs are completely set and the frittata has puffed up slightly.
  6. Remove from the oven and allow to cool slightly before serving.

To Serve:

Slice the warm frittata into wedges or squares and top with the herby cucumber salad, a dollop of tzatziki, and additional fresh herbs or greens. Serve immediately while the eggs are still warm.

Notes

Feel free to use any combination of herbs or toppings you like. Leftover frittata will keep in the fridge, well wrapped, for a few days. I recommend reheating before serving or eating it at room temperature.

  • Category: breakfast

Keywords: Greek frittata, Greek frittata recipe, healthy frittata recipe, frittata with feta and olives, Greek cucumber salad, tzatziki, healthy breakfast ideas