Froutalia: Greek version of a frittata

Photography: Vanessa Lewis

The second in a series of breakfasts from around the world featured in Little Tables by Vanessa Lewis, published by Beatnik.

Froutalia [Greece]

Froutalia is the Greek version of a frittata or baked omelette. Unlike a Spanish frittata that is usually filled with potato and onion, a Greek froutalia is traditionally filled with sausage, potato and cheese.

Makes 1 large froutalia


  • 2 country-style (pork breakfast) sausages, cooked, sliced
  • 3 potatoes, cooked, peeled and thinly sliced
  • 100g (3.5oz) pitted green olives, halved
  • 6 – 8 large eggs
  • 125ml full cream milk
  • 100g (3.5oz) cheddar cheese, grated
  • 3 Tbsp fresh mint, chopped
  • 3 Tbsp flat-leaf parsley, chopped
  • salt and milled black pepper, to taste
  • oil for frying

To Serve

  • crusty bread
  • xoriatiki (Greek feta cheese) salad


  1. Preheat the oven to 180C.
  2. Grease a large, heavy-bottomed nonstick pan (that can go in the oven) with enough oil to cover the bottom, then warm over a medium heat.
  3. Add the sausages and fry for about four minutes until the sausages are crispy and browned on both sides.
  4. Remove from the pan and drain them on paper towel.
  5. Put a little more oil in the pan and add the sliced potatoes and fry until softened, about 7 – 8 minutes.
  6. Then tilt the pan and pour out the extra oil; return the sausages back into the pan with the potatoes and add the olives.
  7. In a large bowl, beat the eggs and milk until well combined then add the cheese, herbs, salt and pepper.
  8. Pour the egg mixture over the sausages and potatoes, cover with a lid bigger than the pan and cook the froutalia over a medium heat for 15 – 20 minutes, depending on depth of pan.
  9. Brown the top in the preheated oven for 5 – 7 minutes, until golden and brown.

Serve with some crusty bread and a xoriatiki (Greek feta cheese) salad.


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