For someone who wasn’t the biggest egg lover, I’ve certainly been making a lot of egg recipes lately. For some reason, since the birth or my girls 16 months ago, I have a newfound liking of eggs – but only in certain forms. One of said forms is the frittata. I have been experimenting with various types of frittatas, including a spinach-pepper frittata, leek and tomato frittata, and Mexican frittata. The possibilities are endless! My latest version is a Greek Frittata. I don’t actually think that egg dishes are a big thing in Greece, but the ingredients I used reminded me of a Greek salad, which is what I served it with.
- Cooking spray
- 1 tablespoon olive oil
- 1 onion sliced into half moons
- 1 cup halved grape tomatoes
- 1/4 cup chopped fresh mint
- 2 oz crumbled feta cheese
- 6 large eggs
- 2 tablespoons half and half or 1/4 cup skim milk
- Kosher salt & freshly ground pepper
Preheat oven to 375 degrees F. Coat an 8-9″ round baking dish with cooking spray and set aside.
In a medium pan, heat olive oil over medium. When oil is hot, saute onions, until they turn translucent and are softened. Remove from the heat and spread on the bottom of the prepared baking dish. Top with tomatoes, mint, and cheese.
In a small bowl, whisk together eggs, half and half, and salt and pepper to taste. Pour over vegetables in baking dish.
Bake frittata for 25-30 minutes. Let cool for 2-3 minutes before cutting into it. Serve with a Greek salad.
Do you like eggs? What’s your favorite form?