by Henry Gould – July 9th, 2019

Credit where credit is due: those Starbucks sous vide egg bites are a welcome addition to the realm of “quick eats available most places”. Especially in airports where you don’t always want a $19 sandwich, the bites are high in protein, low in carbs, and still taste pretty good. And since you can’t go anywhere without tripping over the green mermaid, you always kind of know you’ll be able to find them in an unfamiliar environment.

But why not make them at home? The below recipe can obviously be made into a normal frittata, or poured into an oiled muffin tray and baked into “egg bites” which keep great in the fridge for a couple days.

The Greek flavors in this work really well, but obviously experiment to your hearts content.

Greek Frittata

• 12 free range eggs
• Feta Cheese (cow or sheeps milk)
• 1 bunch spinach, washed well and chopped
• 1 bunch fresh dill, washed and chopped
• 1 pinch dried Greek oregano
• 1 bunch green onions, chopped finely
• Extra virgin olive oil
• Sea salt
• Black pepper
• 1 lemon

Heat 2-3 tablespoons of olive oil over medium heat in a nonstick pan. Add the chopped green onions, withholding a small handful for later. Fry the onions for a couple minutes, then add the spinach and continue to cook until wilted. Season well with salt and pepper, and a pinch of the oregano. Cook until all the liquid has evaporated. Take off the heat and squeeze over some fresh lemon juice.

Crack the 12 eggs into a bowl and whisk well. Add some crumbled feta cheese (as much as you want), the chopped dill and the reserved green onions. Season with a little salt and pepper, and whisk again.

Add the cooked spinach mixture to the eggs and mix thoroughly.

If making a frittata, preheat your oven to 400F, then wipe out the pan used to cook the spinach and add a little more olive oil. Pour in the egg mixture and cook over low heat for 5 minutes, then stick in the preheated oven. Cook for 10 minutes then take out and check for doneness by poking in the middle with a knife. If it’s still runny, continue cooking until set.

If making the egg bites, take a muffin tray and wipe each section with olive oil. Spoon the egg mixture into each opening. Bake in a 400F oven for 10 minutes before checking for doneness.

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