Greek Frittata
1 Review(s)
25 Min
Prep : 25 Min
Suitable for brunch, lunch or dinner, this versatile frittata is as easy to prepare as it is delicious.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
9 eggs
2
1/2 cup Renée's Greek Feta ½ Fat Dressing
3
3 Tbsp. Kraft 100% Parmesan Light Grated Cheese
4
2 Tbsp. finely chopped fresh dill
5
2 Tbsp. extra virgin olive oil
6
4 cups tightly packed baby arugula
7
1 large garlic clove, minced
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How do I make it ?
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Step 1
Heat oven to 400°F. Step 2
Whisk eggs in large bowl until blended. Add dressing, cheese and dill; mix well. Step 3
Heat oil in 10-inch ovenproof nonstick skillet on medium-high heat. Add arugula; cook 2 min. or just until wilted, stirring occasionally and adding garlic for the last minute. Add egg mixture. (Do not stir.) Cook on medium-low heat 1 min. or until egg mixture starts to set around edge. Place skillet on oven rack. Step 4
Bake 10 min. or until frittata is set in centre and top is slightly puffed. Kraft Kitchen Tips!
Serving Suggestion
Serve with a side mixed green and tomato salad drizzled with your favourite Renée's Vinaigrette.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Fat 20 g
Saturated fat 4 g
20 %
Cholesterol 290 mg
Sodium 260 mg
11 %
Carbohydrate 3 g
Fibre 0 g
Sugars 1 g
Protein 11 g
Vitamin A
20 %
Vitamin C
4 %
Calcium
8 %
Iron
8 %
Servings
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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