Monday, September 19, 2005

Greek Frittata

On July 6, 2006, I updated this recipe with a photo and instructions about How to Make a Frittata.  At that time it wasn't possible to move a post forward without breaking the link, so that's a brand new post.  I'm removing the recipe from here so it doesn't show up twice in search engine results, but you can use that link to find the recipe if you have it bookmarked.

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  1. Sounds delicious...
    But tell me, I'm in the UK and have never heard of 'Spike seasoning' - I'm guessing it's a spice mix, any clues as to what's in it?

  2. Earlier in September I wrote a post on "The Glories of Spike" which you can find by using the Google search box on my site or at this link:

    Although one of my favorite food bloggers commented that Spike "tastes like you dumped the whole spice rack in" everyone in my extended family loves it. It's a kind of all purpose herb blend that is a combination of many, many different spices and gives a subtle depth of flavor to egg dishes, soups, stews and casseroles. Spike contains all natural ingredients, no preservatives or MSG. You can order it from There is also a link to that on the post above.

  3. It's funny--I have Spike in my pantry but never use it since I haven't a clue how to add it to dishes.
    Again, you rock, Kalyn!
    Spike into the stew tonight!

  4. I do love frittata's and this is one to add to my repetoire. We had a chorizo sausage and mushroom one on Sunday.

    Thanks for sharing

  5. I made this this morning. Since I am the only one who will eat this, I had to adapt it a bit. It was wonderful. I used tomato, zucchini, broccoli, onion, feta and mozzarella. Thank you for the great recipes.


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