Mini Mealtime Monday: Greek Frittata

This dish is one of those serendipitous results of experimenting with stuff you already have in your fridge. I had leftover feta cheese and sundried tomatoes from making Greek salad earlier in the week. I also had lots of eggs to use up. My go-to frittata recipe required ingredients I didn’t have around, but what if…?

That afternoon, the Greek frittata was born.


This is an easy recipe, the most time-consuming part being waiting for the frittata to cook. And you can fill those 12-15 minutes with any short-term activity you find relaxing or necessary, like catching up on e-mails or flipping through a good book. It’s a versatile recipe, too. If you want to make it more Greek-influenced, you can swap out the scallions for black olives and/or spinach. Despite this dish’s deceptive ease, it tastes like a real treat. Add additional easy breakfast items like fruit, toast, and bacon, and you have the makings of an any-time-of-day luxury brunch.

Greek Frittata



Property of Melanie Bell

4 eggs

1 T milk

3 scallions, finely chopped

¼ to ⅓ cup sundried tomatoes

3 oz feta cheese

Melanie Bell

Melanie Bell

Melanie Bell grew up on Prince Edward Island, Canada and lives in San Francisco. Her work has appeared in xoJane, Jaggery, Art Animal, The Island Review, The Fiddlehead, CV2, and various other publications. She teaches about Enneagram personality types at Berghoef Bell

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