Greek Style Ground Bison Frittata
Greek Style Ground Bison Frittata
A breakfast favorite everyone will surely enjoy!
- 1 lb ground bison
- 1 tbsp butter
- 1/2 sweet onion, finely diced
- 3 red skinned potatoes, skin left on, and finely diced
- 1 tsp Cavender’s All Purpose Greek Seasoning
- 1 (8oz.) container of Feta Cheese with Sun-dried Tomatoes and Garlic
- 8 large eggs
- 2 cup skim milk
- 1/2 cucumber, diced
- 1 vine ripened tomato, diced
- 4 oz plain yogurt
- Preheat oven to 350°F.
- Melt butter in heavy bottomed skillet over medium-high heat.
- Add onions, potatoes, and 1 teaspoon Greek seasoning. Cook for 10 minutes, stirring frequently to prevent burning.
- Add ground bison and continue cooking, stirring for an additional 8 minutes, or until the bison is browned and has cooked into crumbles. Turn off heat, and top evenly with crumbled feta cheese.
- Mix eggs into bowl and combine with milk. Whisk to blend well, and then pour into skillet, distributing the egg mixture evenly.
- Place skillet mixture in 350°F oven, and bake uncovered for 30 minutes.
- While frittata is baking, combine cucumber, tomato, yogurt, and Greek seasoning, and mix well. Set aside to serve on top of frittata for garnish.
