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My Big Fat Greek Omelet
Breakfast Greek

My Big Fat Greek Omelet

4.5

Prep
Cook
Total

Instructions

  1. 1 Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
  2. 2 In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
  3. 3 Cut the omelet into 4 wedges and serve immediately.

By USA WEEKEND columnist Pam Anderson

Chef John's Spinach and Feta Pie
Breakfast Greek

Chef John's Spinach and Feta Pie

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
  3. 3 Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
  4. 4 Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
  5. 5 Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
  6. 6 Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
  7. 7 Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.

By John Mitzewich

Greek Frittata with Feta and Spinach
Breakfast Greek

Greek Frittata with Feta and Spinach

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
  3. 3 Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
  4. 4 Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.

By thedailygourmet

Air Fryer Greek Frittata
Breakfast Greek

Air Fryer Greek Frittata

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick spray.
  2. 2 Whisk eggs and cream together in a bowl. Stir in spinach, feta cheese, cherry tomatoes, onion, oregano, salt, and pepper until well combined. Pour into the prepared cake pan and cover tightly with foil.
  3. 3 Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted in the center comes out clean, 4 to 8 minutes longer.

By Yoly

Greek Omelet with Asparagus and Feta Cheese
Breakfast Greek

Greek Omelet with Asparagus and Feta Cheese

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
  2. 2 Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
  3. 3 Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

By Valerie Brunmeier

Spinach Quiche with Cottage Cheese
Breakfast

Spinach Quiche with Cottage Cheese

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
  2. 2 Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
  3. 3 Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.

By Bettina J

Healthy Breakfast Sandwich
Breakfast

Healthy Breakfast Sandwich

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.
  2. 2 Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.

By Molly

Green Monster - Spinach Smoothie
Breakfast

Green Monster - Spinach Smoothie

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Layer yogurt, banana, and blueberries in a blender, respectively. Add as much spinach to blender that will fit; pour in water. Blend on high speed until smooth, adding the remaining spinach if needed. Add ice for a colder and thicker smoothie. Add more water for a thinner smoothie.

By The Angerers

Matcha-Berry Swirl Smoothie
Breakfast

Matcha-Berry Swirl Smoothie

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine spinach, 1 cup orange juice, peaches, pineapple, 1 halved banana, and green tea powder in a blender; blend until combined. Pour smoothie into a glass.
  2. 2 Rinse out the blender.
  3. 3 Combine 1 cup orange juice, raspberries, strawberries, and 1 halved banana in the blender; blend until combined. Pour berry smoothie into a separate glass.
  4. 4 Combine smoothies by pouring them at the same time from opposite sides of the serving glass.

By FullLeafTea

Green Waffles
Breakfast

Green Waffles

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Combine eggs, spinach, oats, cottage cheese, applesauce, chia seeds, and baking powder together in a smoothie blender (such as a NutriBullet®); blend until smooth, about 5 minutes.
  3. 3 Pour mixture into the preheated waffle iron in batches if needed, and cook until each waffle is golden brown and the iron stops steaming, about 5 minutes.

By Luke Hubbard

Egg Muffins
Breakfast

Egg Muffins

4.1

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease 12 muffin cups with olive oil.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain.
  3. 3 Saute onion, spinach, and mushrooms in the same skillet until onions are soft, 5 to 10 minutes. Remove from heat and cool slightly.
  4. 4 Blend onion mixture in a blender until smooth. Beat onion mixture, eggs, feta cheese, and bacon together in a bowl until batter is well-combined. Pour batter into prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

By Chris Denzer

Spinach-Feta Frittata
Breakfast

Spinach-Feta Frittata

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
  3. 3 Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
  4. 4 Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

By Bibi

Easy Breakfast Pita Pizzas
Breakfast

Easy Breakfast Pita Pizzas

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place Smithfield® breakfast sausage in a large skillet and cook over medium-high heat, chopping sausage and turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
  3. 3 Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside.
  4. 4 Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.
  5. 5 Place pita breads on lined baking sheet. Top with sausage, scrambled eggs, tomato, and spinach. Sprinkle Cheddar cheese over toppings.
  6. 6 Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.

By Smithfield