Mediterranean Breakfast Frittata (Corn, Tomato, Cuke & Feta)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 1 1/2 cups of the Grilled Corn Greek Salad (kernels, some tomatoes, cucumbers, basil and feta — drain off excess dressing) leftover Grilled Corn Greek Salad
- 6 large eggs
- 2 TBSP milk or water
- 1 TBSP olive oil or butter
- Salt and black pepper to taste
- Optional: 2 TBSP chopped scallion or a few handfuls of baby spinach
Directions
- Preheat oven to 375°F.
- Whisk 6 eggs with 2 TBSP milk, salt and pepper.
- In a 10-inch ovenproof skillet, warm 1 TBSP oil over medium heat; briefly sauté reserved 1 1/2 cups corn‑Greek salad just to warm and to evaporate excess moisture (about 1–2 minutes).
- Pour egg mixture over the vegetables; scatter any remaining feta and basil.
- Cook on stove until edges set (2–3 minutes), then transfer to oven and bake 8–10 minutes until center is set.
- Slice into wedges and serve warm or at room temperature — a portable, breakfast‑for‑dinner style that integrates the salad flavors into an egg dish.