Mini Greek Frittatas and Almost Meatless Giveaway!

I had the great pleasure of meeting Joy Manning and Tara Mataraza Desmond at a food writers’ conference a few months ago.

20090216almost_meatlessI hit it off with both women right away, and learned that they are the authors of a fairly new cookbook, Almost Meatless. I was really excited when Joy recently sent me a copy, signed by both of them, to give away here on my blog.

Almost Meatless isn’t a vegetarian cookbook. Most of the recipes in the book do include some meat. But meat is always given a supporting role, not a starring one, and the recipes are heavy on healthy vegetables and whole grains.

This is why I like this book so much: it really echos the way I eat.

The book is published by Ten Speed Press and it has beautiful photos. The recipes are very eclectic: from the Crab Pad Thai to the Sweet Potato Chorizo Mole to the Eggplant and Chicken Puttanesca Stacks to the Barley Pilaf Stuffed Squash, they all look fabulous to me.

I’ll be sharing a few recipes from the Almost Meatless collection this week, starting with these easy and delicious Mini Greek Frittatas. These bake up in muffin tins so they are a snap to serve, and they are great for when you need to take breakfast on-the-go.

Tara and Joy point out that these would work in a breakfast sandwich or for dinner with mixed greens and fresh fruit. These freeze and re-heat well, so feel free to make a double batch and keep a little stash in the freezer.

Grecian Frittatas
from Almost Meatless by Joy Manning and Tara Mataranza Desmond; shared with permission of the authors

1. Preheat oven to 375°F. Butter/oil six cups of a standard 12-cup muffin pan. Start with 6 eggs…


2. …and crack into a medium bowl. Whisk in 2 tablespoons of milk. Add 1 teaspoon salt and 1/4 teaspoon pepper and set aside.


3. Finely chop 1/2 cup loosely packed fresh spinach, 2 tablespoons red onion, and 1/2 cup marinated artichoke hearts (I substituted roasted red pepper). Crumble 1/2 cup feta cheese…


4. …and add 1/4 cup pitted Kalamata olives, chopped (I didn’t have these, so I left them out).

5. Mix the veggies, feta, and olives together in a bowl. Spoon equal amounts into each muffin tin and then pour in the egg.


5. Place the muffin tin on top of a rimmed baking sheet and bake for 20-25 minutes, until the eggs are done “to your liking”. Run a knife along the inside of each muffin cup to loosen the frittatas before removing from the pan. Serve immediately, or cool and refrigerate. Reheat in a 325°F oven for 10-15 minutes, or until warm, if you plan to serve them later.


If you’d like a chance to win a signed copy of Almost Meatless, all you have to do is leave a comment below telling me what your views are on eating meat. Do you eat it with gusto? Avoid it? Incorporate it into meals in small amounts? Buy commercial varieties? Eat natural or grass-fed? I’d love to know. I’ll feature two more recipes from the book later this week and the giveaway is open until next Sunday May 23rd 2010 at midnight. The winner will be picked at random. Good luck!

This post is linked to this week’s edition of Slightly Indulgent Tuesday over at Simply Sugar and Gluten Free.

52 thoughts on “Mini Greek Frittatas and Almost Meatless Giveaway!”

  1. I was raised in a meat and potatoes household, but then I got really into nutrition and wellness. So, now I’m slowly learning how to make meat more of an accent to my meals as opposed to the focal point, and – if money were no issue (college life does not lend itself to extra cash for expensive food) – I would love to buy only organic and grass-fed meat. I don’t think I’ll ever be a vegetarian, but being more plant-based is a goal of mine.

    And by the way, those frittatas look delicious!

  2. This recipe looks delicious, but no surprise.

    I eat chicken with no shame, use ground turkey weekly, and have been known to eat a pork dish or two in my time. Since I learned to cook I have never cooked with beef, and the day I’ve set for giving it up for good is later this week. I rarely crave it anymore. This year, now that I have my own kitchen, I’ve been learning recipes and working to cook with more vegetables and less meat. I don’t intend to ever be vegetarian, but I know it’s better for the world and for me to keep it light. Hamburgers are not my friend.

  3. I eat some meat, but I try to incorporate it into dishes with lots of grains and veggies. In the last few years, I’ve started buying almost all of my meat from local farms, and that has also caused me to eat less meat (it tastes so much better but is much more expensive). I don’t often think about how many of my meals are vegetarian, but it becomes quite clear when I try to cook for my dad (he doesn’t think it’s a meal unless there’s a big slab of meat somewhere on the plate).

  4. Oh, I love the concept of this cookbook! It’s been a bit tough for me, since I barely eat any meat, but my husband eats almost only meat. I can’t wait to see more of the recipes!

  5. I adore that cookbook! I just made the chilaquiles from there! I was honored to meet Tara on Easter, which just about made my day!

    I want to try these out, too! Thanks for the inspiration!

  6. I love the idea of making these in muffin tins. Built in portion control! They look fabulous, and I’m sure they taste great. Thank you for sharing!

  7. A typical 7-day dinner lineup at my house includes 3 fully vegetarian meals, 3 mostly vegetable meals, and one “real” carnivore (chicken, fish, pork) meal. My husband and started this pattern to save money when we were young and poor students, but it suited us and we stayed with it. We typically buy free-range chickens, commercial pork, and either catch our own fish or buy local wild-caught.

  8. I have to be honest – we eat a lot of meat in this household. It is partly because we were both raised that way and part because we just truly enjoy it. There’s not much better than a good old grilled ribeye steak in my book! However, I do understand all the health implications and respect those who choose to eat differently. I try to incorporate lots of fresh veggies and fruit in our diet and will frequently serve a meatless pasta main course. Maybe this cookbook would help me change the “focus” of our meals a little bit :-)

  9. i’ve drastically cut down my meat consumption over that past 8 months. i only eat meat for dinner (unless it’s a special occasion) and even then i try not to eat it every day. if i do have it for dinner, or on a special occasion, i try to have most of my plate covered in veggies and then just eat a little bit of meat.

  10. What a fun way to make frittatas! I really like the sound of this book as it exemplifies the way we try to eat most of the time. We certainly enjoy our meat, but often eat vegetarian (or low meat) meals often.

  11. I’ve always been a voracious meat-eater. After all, I grew up in Hereford, Texas where the cattle outnumber the people 50,000 to 1. However, as I’ve grown older, I find myself eating less and less – chicken, beef, pork, doesn’t matter. The quantity is decreasing by the decade. I’ve ALWAYS enjoyed fresh vegetables of all kinds and find that they appeal to me even more these days. Whether I win one of the books or not, I’ll be heading out to buy one. . . but please draw my name. LOL!!!

  12. I have given up red meat entirely, I almost always keep lunch vegetarian (sometimes I have tuna, but I typically have beans and/or nuts for protein and lots of veggies). Most days I eat a small portion of fish or chichen for dinner – I try to keep the portion small (e.g. 1/2 a chicken breast or a small filet of fish) and load up on leafy greens as much as possible! I tried going completely meat free, but I felt quite drained and lethargic. I think the “almost meatless” idea works best for me, I’ve taken a look at the wonderful book b/c my library has a copy, but I would love to have a copy in my home!

  13. those look incredible!! and what a great idea doing them in muffin tins…I have oversized ones at school it would be perfect!!
    thanks for the inspiration!

  14. Eating meat is not bad; eating lots of meat is, especially factory-farmed meat. And not a lot of meat isn’t. It saddens me that our unsustainable Western diets influence so much of what new generations eat in rapidly growing countries like China and India. As for the ethics of killing animals to eat them, it’s an ethical rabbit hole I’ll be dancing around my whole life. So best to save special meats fo special occasions, or at least tone down the meat-eating. That’s why Joy and Tara’s book is so great. It’s realistic and can be used by most anyone.

  15. I love the idea of these frittatas done in the muffin pan! How perfect for individual servings.

    I eat meat, but I try to eat organic or grass fed when possible. I limit red meat to about once per week, and I could probably drop it all together if I didn’t have a steak-loving husband.

  16. I have tried to reduce my meat consumption for both health and environmental reasons. I’m usually vegetarian until dinner time, but our family is used to some sort of meat at dinner — usually chicken, fish, or pork. We have beef less than once a week, and then, it’s usually something lean like flank steak. iBoth my husband and I could go vegetarian a few times a week, but I don’t know if the kids could, even though they are pretty decent veggie eaters. This cookbook might be worth exploring to see if I can come up with some veggie dinner entrees everyone would like.

  17. Wow – Those look incredible and contain all my favorite things! I’ll be making those soon, without a doubt!

    I feel best (and stay leanest) when I stick to a higher-protein diet, but my husband and I chose to stop eating conventionally raised beef and pork after seeing Food Inc last year. In a few months we’re moving to Colorado, where grass fed and local beef is much more widely available, but until then we’ve pretty much just stopped cold turkey on red meat. We eat seafood, chicken, dairy, eggs, soy and other plant-based proteins like legumes, nuts and seeds. Truthfully, I haven’t missed red meat a bit! I’d love to be entered to win the cookbook!

    Thank you for offering such a great giveaway!
    Georgie Fear RD

  18. i do love good meat– high quality, naturally raised, grassfed/pastured/free range, hormone free, etc. i love duck and lamb in particular. however, americans eat too much meat, generally speaking, and i prefer to save it for special occasions or use it in small quantities to flavor larger amounts of food (a little bacon in some greens goes a long way). this book is right up my alley!

  19. Yum! I’m definitely making this soon. I might add some sun-dried tomatoes and asparagus since I’ve got some on hand. Sounds delish!
    I love meat, but try to incorporate enough veggies and grains into our meals to supplement. We mostly eat lean meat and fish, occasionally some beef, but I’m always trying to improve, to find healthy and yummy ways to eat our meat :)

  20. This mini greek frittatas are very good and very well presented, I love single servings!!!!
    I eat meat a few times a week, alternating chicken or turkey to beef, preferably organic.
    Thank you for the giveaway!!

  21. Oohh! That recipe sounds and looks delicious.
    I’m a single gal that lives by myself and love to prepare all my food. And when I cook at home, even if I invite company over, I don’t prepare any dishes containing meat (unless at the guests request). I just don’t do it. To me it is such a hassel to prepare and cook with ~ and well I just prefer a totally yummy vegetarian dish. But on another note if I go out or eat at the house of a friend…I love to grub on a tasty meat dishes. So I am…I guess I’ve seen on the internet…a flexitarian? lol.

  22. BTW, I just made these (with a few variations because of the ingredients I had on hand) and WOW!!! These are exactly what I’ve been looking for to change the pace of breakfast around this house. I had a 6-cup muffin tin – thank you, Mom – and will be packing it for our next RV trip to be sure I can make these again. Perfect for having breakfast outdoors! Thanks, Winnie!! You will be seeing this on my blog shortly, with all due credit to you!

  23. I eat chicken or fish about once or twice a week. I don’t eat any red meat. I’ve slowly just moved in this direction after reading about the way animals are produced in this country (for the most part). I’ve also watched as others around me have who have diets that contain a lot of meat suffer from serious health problems. i think focusing on vegetables (I admit, I do eat dairy and eggs) helps me to be mindful of what’s in season, consuming in quantities that respect the environment and my body and in general, encourage me to take a more balanced approach to getting what I need in my diet.

  24. LOVE this recipe! You can bet I’ll be making this one asap. Almost Meatless sounds like a book right up my alley – I realized recently that I have very, very few meats on my blog, and even chicken doesn’t pop up very much. Funny how your diet can change so much over a few years – but it feels right for me.

  25. I see this as a good way to replace red meat once in a while and enjoy the great taste of these lovely greek frittatas.

  26. As I have gotten older I seem to enjoy eating meat less and less. I’ve noticed that since going through pregnancy and becoming a mother I’ve had even more trouble enjoying meats – though I have no idea what that connection may be! I find myself eating less meat and more seafood and feaux-meats, and I think that I could easily step away from meat all-together. I think that the new food revolution at hand – with more people growing their own foods, buying/eating locally, and a greater focus on fresh food is REALLY exciting!

  27. Good Lord, Winnie … everyone of those photos is fabulous! You make the eggs alone look gorgeous. Second recipe today with artichoke hearts which are my faves. :-) Not eating cow dairy, but maybe some goat feta would be great in these.

    This book sounds really perfect for me right now. Well, I’m married to a carnivore so it’s a very rare night when we don’t have meat (or seafood). I believe in eating meat for all the vitamins/minerals that are provided, but I tend to eat a small portion where hubby eats more. A large part of our meat is venison, which, is grass fed and sort of whatever fed since deer are free range, so to speak. But there are no hormones, antibiotics, etc. to contend with. I’ve only recently begun eating more organic with other meats, like chicken.


  28. Some type of animal protein is usually on the menu at our house. Beef, turkey, chicken or fish. I buy 1/2 of local 100% grass fed beef and our portions are never more than 3-4 ozs. The balance of the plate is always two vegetables and a starch (rice pasta, sweet potatoes, brown/red/black rice). My husband and I feel and look the best when we eat animal protein.

    My latest is trying to incorporate more beans and legumes into our meal plan.

    I would love to cook from the Almost Meatless cookbook!!

  29. I’m completely meat free, but every other member of my household eats some meat (usually in great moderation). great concept for a cookbook!

  30. Your frittatas look fabulous. I make frittatas all the time but this is a new combination I would love to try and what a great idea to make them in the muffin tins. As far as meat, I eat very little red meat but do have to cook it for my husband and teenage boys maybe once a week. I prefer to get my protein from beans, legumes and grains and nuts. I feel better when I eat a more vegetarian diet. I have tried to make one or two meals a week without meat. We do enjoy fish and chicken but try to eat the recommended 4oz. serving. We are not always perfect but we eat so much better than we did a few years ago.

  31. Morning! I just stumbled across your site and felt lucky that you are having a giveaway! That cookbook is right up my alley and your frittata looks scrumpitious!
    My views on eating meat: The more I read and learn about the treatment of animals and how hormone infected they have become, the more strict my husband and I have become. We have decided that we will no longer eat lunchmeat or any animal products that are not grass-fed, free-range, anitbiotic, or hormone free. While it will be much more expensive, I think it will keep us (esp. my hubby) from eating too much of it! I am always looking for new meat-less dishes that are hearty enough that my husband doesn’t miss his meat. Thanks for this opportunity. It would mean so much to win!

  32. I used to love red meat and in reality still do, but am trying to make meat less of a staple in my meals. I did well for a short time and even thought about going vegan. That is going to happen, but I am trying to make it my priority to make meat the side dish and make veggies the main dish. I’m really glad I found your blog and look forward to reading it further. I am also going to look at getting this book if I don’t win since it seems exactly the way I want to eat.

  33. Before I met my husband, I was a vegetarian, but he constantly has meat in the house, and I do try to cook it on occasion for him. One compromise is to use the slow cooker, so that I don’t handle it really.

  34. another great recipe for the collection…Thank you! I’ll send your link to some people I know will appreciate it.

  35. I enjoy a balanced diet which includes meat, dairy, vegetables, and fruit. I try to buy local, organic, grass-fed, no antibiotic and growth hormones used whenever possible. I’ve learned a great deal about the role of meat and dairy in our diet from Sally Fallon’s “Nourishing Traditions”. I’m looking forward to adding “Almost Meatless” to my collection. It will help me stretch each dollar I spend on organic meat and dairy products. Thanks for posting this Winnie!

  36. I grew up on meet and potatoes …. but now eat only chicken and fish. I love animals and have a hard time eating them! I love experimenting with mostly veggie dishes. Sounds like a great cookbook!

  37. My husband and I are almost meatless. We don’t eat meat everyday. My kids still enjoy meat most days.

  38. I eat much less meat than I used to once I learned about how animals are treated. Ugh. So, as a way to vote with my dollars I only buy organic, free range meats. They’re much more expensive so we eat meat less often. I feel better about it.

  39. I’m trying to transition from eating chicken and fish on occasion to no meat at all, but my biggest obstacles have been (1) convincing my boyfriend that we can eat meals without meat (2) giving up fish because it’s just so good. I read about “Almost Meatless” in Natural Health magazine, and we’ve been trying to compromise on just small portions of meat incorporated into our mostly vegetarian meals. It’s worked great!

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