Quick, easy to make frittata thats 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)
Directions for: Mediterranean Frittata
Ingredients
12 eggs
2 Tbsp olive oil
Salt and freshly ground pepper
1 cup cherry or grape tomatoes, cut in half or quarters
red onion, coarsely chopped
3-4 roasted red peppers, coarsely chopped
cup pitted Nicoise or Kalamata olives, chopped
cup fresh parsley
2 tsp dried Greek oregano
1-2 tbsp balsamic vinegar
cup feta, crumbled
cup shredded Italian cheeses (Mozzarella, Asiago)
Directions
1. Preheat oven to 350F/ 180C
2. In a medium-sized bowl beat eggs with salt and pepper plus 1 tbsp olive oil and set aside.
3. Over medium high heat, saut 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).
4. Top with feta and shredded cheese and bake for 40-45 minutes or until its 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.
5. Using a spatula, ease the frittata around the edges and under the bottom to make sure it wont stick when you slide it onto a serving plate.
See more: Party Favourites, Vegetables, Eggs/Dairy, North American, Bake, Herbs, Main