Thursday, May 15, 2008

Mediterranean Frittata

This is hearty enough to eat for breakfast, lunch, or dinner. Mm! Adapted from a recipe in the Better Homes and Gardens cookbook.


  • 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
  • 1/2 cup chopped roasted red sweet peppers
  • 1/2 cup sliced kalamata or pitted ripe olives
  • 1/4 cup slivered fresh basil
  • 1/8 tsp black pepper
  • fresh basil leaves for garnish
  • I also threw in some mushrooms and topped with some fresh grated parmesan cheese

Preheat broiler. In a large skillet (that can go in the broiler) cook onion, garlic, and mushrooms in the oil until tender.

In a bowl, beat together the eggs and half-and-half. Stir in feta, peppers, olives, basil, and pepper. Pour egg mixture over onion mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the edge so that the uncooked portion flows underneath. Continue until mixture is almost set. Reduce heat to prevent overcooking. Sprinkle parmesan cheese over the top of frittata. Broil 1-2 minutes, until top is set and cheese is golden. Garnish with fresh basil.

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