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A breakfast favorite everyone will surely enjoy!

Prep Time25 minsCook Time25 minsTotal Time50 minsYields4 Servings

Ingredients

 1 lb ground bison
 1 tbsp butter
 ½ 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 cups skim milk
 ½ cucumber, diced
 1 vine ripened tomato, diced
 4 oz plain yogurt

Directions

1

Preheat oven to 350°F.

2

Melt butter in heavy bottomed skillet over medium-high heat.

3

Add onions, potatoes, and 1 teaspoon Greek seasoning. Cook for 10 minutes, stirring frequently to prevent burning.

4

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.

5

Mix eggs into bowl and combine with milk. Whisk to blend well, and then pour into skillet, distributing the egg mixture evenly.

6

Place skillet mixture in 350°F oven, and bake uncovered for 30 minutes.

7

While frittata is baking, combine cucumber, tomato, yogurt, and Greek seasoning, and mix well. Set aside to serve on top of frittata for garnish.

Ingredients

 1 lb ground bison
 1 tbsp butter
 ½ 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 cups skim milk
 ½ cucumber, diced
 1 vine ripened tomato, diced
 4 oz plain yogurt

Directions

1

Preheat oven to 350°F.

2

Melt butter in heavy bottomed skillet over medium-high heat.

3

Add onions, potatoes, and 1 teaspoon Greek seasoning. Cook for 10 minutes, stirring frequently to prevent burning.

4

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.

5

Mix eggs into bowl and combine with milk. Whisk to blend well, and then pour into skillet, distributing the egg mixture evenly.

6

Place skillet mixture in 350°F oven, and bake uncovered for 30 minutes.

7

While frittata is baking, combine cucumber, tomato, yogurt, and Greek seasoning, and mix well. Set aside to serve on top of frittata for garnish.

Greek Style Ground Bison Frittata