Like Eggs? You'll Love This Frittata!

by Catherine Ipcizade | More from this Blogger

20 Feb 2007 09:42 AM

Eggs are one of the most versatile foods. They can be enjoyed any time of day, from morning until late at night. With a few twists here and there, a basic dish can be transformed into an elegant meal fit for your favorite guests.

The next time you're in the mood for Mediterranean flavors but don't want to spend a lot of time in the kitchen, try this Mediterranean frittata.

For this recipe you'll need:

1 cup chopped onion

2 cloves garlic, minced

3 tablespoons olive oil

8 eggs, beaten

1/4 cup half-and-half, light cream or milk

1/2 cup crumbled feta cheese (2 ounces) 1/2 cup chopped bottled roasted red sweet peppers 1/2 cup sliced kalamata or pitted ripe olives, optional

1/4 cup slivered fresh basil

1/8 teaspoon ground black pepper

1/2 cup onion-and-garlic croutons, coarsely crushed

2 tablespoons finely shredded Parmesan cheese

Fresh basil leaves (optional) To make this recipe:

Preheat your oven broiler.

In a large broiler proof skillet, cook the onion and garlic in 2 tablespoons hot oil until the onion is just tender. Meanwhile, beat together eggs and half-and-half in a large bowl. Stir in the feta cheese, roasted sweet pepper, olives , basil, and black pepper. Pour the egg mixture over the onion mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overcooking.

In a medium-sized bowl combine crushed croutons, Parmesan cheese, and the remaining tablespoon of oil; sprinkle mixture over frittata.

Broil 4 to 5 inches from heat for 1 to 2 minutes or until top is set and crumbs are golden. Cut frittata in wedges to serve. If desired, garnish with fresh basil leaves. Makes 6 servings.

Try these crepes!

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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Mary Ann Romans (26876) 27 Feb 2007 05:49 PM

I love the frittata because of its frugal nature. To save time, I skip the skillet and pour directly into a glass baking dish and bake for about 30 minutes.