Is anyone else a huge fan of breakfast for dinner?
Or lunch?
I could (and often do) eat breakfast foods any time of day and never tire of them. At the top of my list: eggs. I much prefer savory to sweet things first thing in the morning, and this Greek-inspired frittata is just that.
Frittatas are one of the easiest things to make. Think of it like a baked omelette but with a fraction of the stress. No folding over or lost fillings involved here!
You whisk together your eggs, egg whites (I like them for their airiness and added protein), and some milk or cream until well combined. Add in any desired flavorings and pour it into a hot buttered skillet.
Allow the eggs to set on the bottom and all around the edges, add any toppings you want (in this case, crumbles of feta cheese, cherry tomatoes, and kalamata olives) and pop it in the oven to broil for a few minutes until the eggs continue to cook through and set up.
That’s it! So easy. It puffs up so beautifully in the oven and even develops a little bit of a golden crust all over, which gives it awesome texture. I like to serve it pie style and cut it into wedges, but you could cut it into whatever shape you like.
The kicker of this meal, for me, is the quick and easy Greek cucumber salad that goes on top. It takes things to a whole new level of awesome.
Cucumbers, sweet cherry tomatoes, red onion, kalamata olives, some feta cheese, and a TON of fresh herbs go into a bowl with some vinegar and olive oil. I love fresh mint, parsley, and dill here. Toss it up and season it to your tastes. That’s it. You have an impressive and healthy garnish ready to go.
I think I want to eat salads on top of my frittatas forever now. Just look at how stunning it is! The crunch and brightness of the veggies on top of the savory, salty, warm eggs is a lovely whirlwind of temperatures, textures, and flavors.
The MVP of this meal for me? Tzatziki!
I am OBSESSED with tzatziki. It is, hands down, one of my favorite dips or condiments of all time. I love, love, love it.
Fun fact: Finn is obsessed too. I often snack on tzatziki with sliced cucumbers and crackers, and whenever he sees it happening, he beelines for the tzatziki and begs for me to share. He even takes the cracker I hand him and RE-dips it into the tzatziki to make sure he has enough. So cute. So funny.
You could certainly make your own (I have just the recipe for that), but I have found a few store-bought brands that really hold up. They work great in a pinch. At the rate Finn and I go through tzatziki in our house, it helps to have a back up from the store.
The cooling and tangy tzatziki really marries everything together. It makes the whole situation feel so much more decadent than it really is.
And that’s exactly how I like to eat. Healthy…but without it necessarily tasting healthy.
This meal is just that! And it’s perfect ANY time of day.
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Greek Frittata with Herby Cucumber Salad & Tzatziki
- 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
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:
- Place the cucumbers, tomatoes, onion, olives, feta, and fresh herbs in a medium mixing bowl.
- Add the vinegar, olive oil, and a pinch each of salt and pepper.
- 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:
- In a large (8- to 10-inch) oven-safe skillet, melt the butter over medium heat. Preheat the broiler of your oven.
- Beat together the eggs, egg whites, cream, dill, salt and pepper in a bowl until frothy and well combined.
- 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.
- Sprinkle the feta cheese and tomatoes evenly over the top of the eggs.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: breakfast
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
Thanks for the salad.
It is a wonderful recipe.