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Fox Trot Farm Greek Salad Frittata

Here’s a super easy breakfast using Fox Trot Farm Lamb. This dish just bursts with all the flavors of a Greek salad and is packed with colorful veggies. Here’s what you need:

Greek Salad Frittata Ingredients

Greek Salad Frittata Ingredients

Fox Trot Farm Greek Salad Frittata

Chopped leftover Fox Trot Farm Lamb Roast
Chopped fresh vegetables: tomatoes, onion, bell pepper, spinach, your choice
Sliced Kalamata olives
Crumbled feta cheese
Fox Trot Farm Free Range Eggs, 2 per person
1 T. cream per egg
Cavender’s Greek Seasoning, or just salt and pepper

Lightly saute the meat, onion and bell pepper in a little butter or olive oil till they are heated through and the vegetables are beginning to soften. Toss in the tomatoes and spinach and continue to saute just until the spinach is wilted. Sprinkle with¬†Cavender’s or salt and pepper to taste. Remove from heat and transfer to a plate.

Beat the eggs and cream together and pour into the saute pan. Stir from the bottom a bit with a fork until the eggs are just beginning to set, then distribute¬†the meat and veggies over top. Scatter the olives and cheese on top of the veggies, and stick the whole thing under the broiler. Watch carefully! Your frittata is finished when the top of the eggs are set and turning golden brown and the cheese is warm. (Feta won’t melt but stays in yummy clumps.)

 

Fox Trot Farm Greek Salad Frittata

Fox Trot Farm Greek Salad Frittata

 

 

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