Quick, easy to make frittata that’s perfect for brunches, lunch or cold the next day. This recipe is South Beach diet friendly and vegetarian
Prep time: 10 minutes
Baking time: 45-50 minutes
Servings: 4-6. (or as part of a brunch)
Preheat oven to 350°F/ 180°C
In a medium-sized bowl beat eggs with salt and pepper plus 1 tbsp olive oil and set aside.
Over medium high heat, sauté the tomatoes and onions in a small-medium sized non-stick, oven-proof skillet (small pan = thicker frittata; large pan- thin almost open omelet in appearance) just for 3-4 minutes. Add the red peppers, olives, herbs, vinegar and salt & pepper. Toss, heat for another 3 minutes (just to get all the flavors blending).
Top with feta and shredded cheese and bake for 40-45 minutes or until it’s set in the center and golden on top. If you do choose to do a thinner frittata, you probably will only need 10-15 minutes in the oven.
Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate.