Aegean frittata

4 - 6
PersonalPoints™ per serving
Total Time
22 min
7 min
15 min
Perfect for breakfast, brunch, and—yes—even dinner, this one-skillet Greek frittata is simple to put together and quick-cooking, but can also stay in the fridge all week. Even better, the recipe is very flexible and could easily take on another flavor profile based on what you have on hand. You could substitute other vegetables, such as zucchini, spinach, chopped broccoli, or tomatoes, and other cheeses, such as cheddar or Monterey Jack. Serve a slice of this frittata (warm or cold) with a simple green salad and your favorite vinaigrette alongside. Or make it all for yourself and spread it out over your meals for the week.


Olive oil

1 Tbsp

Hash brown

1 cup(s), frozen variety

Uncooked onion(s)

½ cup(s), frozen variety, chopped

Sweet red pepper(s)

½ cup(s), frozen variety, chopped

Dried oregano

1 tsp

Table salt

¼ tsp

Black pepper

¼ tsp


3 large egg(s)

Egg white(s)

4 large

Feta cheese

2 Tbsp, crumbled


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, bell pepper, oregano, salt, and pepper. Cook, stirring frequently, until the vegetables are tender and golden, about 6 minutes.
  2. Meanwhile, lightly beat the eggs and egg whites in a medium bowl. Reduce the heat under the skillet to medium; add the eggs and cook until almost set, lifting the edges frequently with a spatula to let the uncooked egg flow underneath, about 3 minutes.
  3. Sprinkle the feta cheese over the frittata. Cover the skillet; reduce the heat to low and cook until the cheese melts slightly, about 3 minutes. Cut into 4 wedges. Yields 1 wedge per serving.