🇬🇷 Greek Breakfast Frittata 🐑

We often have house guests or people coming over for brunch on weekends, so an easy-to-make and forgiving dish is our world 🌎 famous Greek 🇬🇷 frittata.  It’s almost like a greek salad baked with eggs.  The frittata served with thickly-sliced, roasted butcher shop bacon and crusty toasted bread with Irish salted butter is a big hit.

Ingredients

• 1 pound spice lamb sausage meat, no casings
• 16 extra large free range farm raised eggs 🥚
• 1 1/4 cup half and half
• 1/2 pound of block feta cheese in the brine, taken out and crumbled
• 1 cup of grated parmesan cheese and some extra to sprinkle on top
• 2 medium Yukon potatoes
• 1/2 cup each of chopped Roma tomatoes, zucchini, leeks, red onion, green pepper
• 1/2 tablespoon of red pepper flakes
• 2 peeled and minced garlic cloves
• 2 tablespoons of unsalted butter
• 2 tablespoons of olive oil
• 1 teaspoon chopped fresh oregano
• 1 tablespoon of chopped fresh thyme
• 1/2 cup gruyere 🧀 cheese…(yes I know the difference between 🇬🇷 and 🇫🇷)

The Tools

• Staub cast iron baking pan with 3 inch sides

Making It

• Beat the eggs, half and half, parmesan cheese, feta cheese in a bowl, add herbs salt and pepper
• Prepare all the vegetables and keep separated

Time to Cook

• Set oven to 350 degrees
• Melt the butter with the olive oil over medium-high heat and add the potatoes and red pepper flakes, cook for seven minutes
• Add the sausage meat, cook for 4 minutes
• Add the chopped tomatoes, green pepper, red onion, leeks, zucchini and cook for another 7 minutes, until onions are translucent
• Add egg mixture to cooked veggies
• Top with gruyere and parmesan cheese
• Bake 25 minutes, until done