Aegean Frittata

Total Time
22 min
7 min
15 min
You could substitute other vegetables in this frittata, such as zucchini, chopped broccoli, or tomatoes, and other cheeses, such as cheddar or Monterey Jack.


olive oil

1 Tbsp

hash brown potatoes

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 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.

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