Frittata is a healthy Mediterranean alternative to a traditional tart or quiche, cooked without any flour. Tender vegetables, whisked eggs, soft feta and fragrant herbs make an ideal combination of flavor.
Frittata can be a perfect breakfast, as it can be served either hot or cold. So, if you do not have time in the morning, you can prepare it a day before.
Feel free to vary the vegetables, according to your tastes.
- 8 free range eggs
- 2 medium potatoes, boiled
- 1 leek
- 1 medium zucchini, 7-8 inches long
- 1 cup cherry tomatoes, cut in half, plus small brunch of cherry tomatoes (optional)
- 1/2 cup drained pitted black or kalamata olives, halved
- 1 cup crumbled feta
- 2 tbsp olive oil
- 1-2 garlic cloves
- 1/2 tbsp dried mediterranean spice mix
- sea salt and freshly ground black pepper to taste
- fresh basil leaves
How to make the perfect Frittata?
Heat the oven grill to medium. Cook the potatoes in salted boiling water until tender. Drain, peel and cut into 2 cm chunks. Slice a white part of the leek into slivers. Wash the zucchini, cut lengthwise and slice thinly. Peel and crush the garlic, cut cherry tomatoes and olives in half.
Heat olive oil in a cast iron frying pan, cook leek and zucchini slices until golden. Add garlic cloves, halved olives, mediterranean spice mix and fry about 1 more minute. Add potatoes chunks and stir-fry for 2 minutes on a high heat.
In a bowl whisk eggs with salt and pepper, stir in crumbled feta. Add tomatoes to the frying pan and pour the egg-feta mixture. Put cherry tomatoes branch in the middle of frittata (if using). Set the heat to low and cook for 5-7 minutes.
Transfer the skillet to the oven and bake until the top of the frittata is set and golden. Remove from the oven and let stand for 5-6 minutes before cutting into wedges. Garnish with freshly chopped basil leaves. Enjoy! You can serve it either hot or cold.