Greek-Style Frittata with Goat Cheese and Feta

Frittatas make easy and quick weeknight dinners, and they’re incredibly versatile when it comes to ingredients. For this recipe, I went with a few Mediterranean—particularly Greek—flavors, highlighted by tangy goat cheese and slightly salty feta. 

I used ground sirloin here, but ground lamb would be great too (only one to two ounces per serving). Or, skip the meat, add sliced mushrooms, and go vegetarian.

For other frittata recipes, check out Corn and Summer Squash Frittata and Mushroom, Scallion, and Green Bean Frittata.

Serves 4

Ingredients

• 8 large eggs
• sea salt
• freshly ground black pepper
• 3 cups baby spinach leaves
• 2 tbsp olive oil, divided
• 1/2 lb ground sirloin
• 2 cups small-diced eggplant
• 1/2 chopped red bell pepper
• 1/3 cup finely chopped black and green olives
• 1 large shallot, sliced into thin rings
• 1 tbsp thyme leaves, plus twigs for garnish
• 1/2 cup crumbled goat cheese
• 1/3 cup crumbled feta cheese

Preparation

1. Preheat the broiler.
2. Crack the eggs into a large bowl and season with salt and pepper. Whisk until well blended. Set aside.
3. Blanch the spinach in boiling water until wilted, about 1 minute. Drain well and squeeze out as much water as possible. Coarsely chop.
4. Heat a 12-inch, nonstick, ovenproof skillet over medium heat and add 1 tablespoon of oil. Add the ground sirloin and season with salt and pepper. Cook until just cooked through, 7-8 minutes. Transfer to a bowl and pour off any remaining fat from the pan.

Meat Beginning to Cook

Cooked Beef

1. Add the remaining 1 tablespoon of oil to the pan and add the eggplant, bell pepper, olives, and shallot. Season with salt and pepper and cook until softened, 5-6 minutes.
2. Return the ground sirloin to the skillet and stir in the chopped spinach and thyme.

Eggplant Mixture Beginning to Cook

Meat Returned

1. Increase the heat to medium-high and pour the whisked eggs over the skillet ingredients. Tilt the skillet gently in a circular motion to allow the eggs to cover the meat and vegetables in an even layer. (Some ingredients will still be visible above the eggs.)
2. Cook until the bottom and sides of the frittata are nearly set and the top is still runny but beginning to set along the edges, 3-5 minutes.
3. Scatter the goat cheese and feta on top and move the skillet to the broiler. Broil until the top is set and begins to brown, 2-3 minutes. Remove and let rest 5 minutes before slicing.

Eggs Beginning to Set 

Ready for Cheeses

Cheeses Added

Baked Frittata

To serve, cut the frittata into 4 large wedges or 6 smaller wedges and garnish with thyme sprigs.

Greek-Style Frittata with Goat Cheese and Feta