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Mediterranean Frittata

Mediterranean Frittata

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)

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ingredients

12
eggs
2
Tbsp olive oil
Salt and freshly ground pepper
1
cup cherry or grape tomatoes, cut in half or quarters
½
red onion, coarsely chopped
3-4
roasted red peppers, coarsely chopped
½
cup pitted Nicoise or Kalamata olives, chopped
½
cup fresh parsley
2
tsp dried Greek oregano
1-2
tbsp balsamic vinegar
¾
cup feta, crumbled
¾
cup shredded Italian cheeses (Mozzarella, Asiago)
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directions

Step 1

Preheat oven to 350°F/ 180°C

Step 2

In a medium-sized bowl beat eggs with salt and pepper plus 1 tbsp olive oil and set aside.

Step 3

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).

Step 4

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.

Step 5

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.

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