Tuesday, April 13, 2010

Savory Frittata (it's not Greek to me)

I think a frittata is one of the most forgiving recipes a person can ever have in their repertoire. It is essentially a baked omelet and a vehicle for your favorite ingredients. You can do a Mexican version or an Italian version or a Denver omelette style...or as a Greek version as seen below.

Perfectly fine to serve as dinner also. Great one dish meal to make when entertaining a big crowd.


**12 eggs
1/2 cup skim milk
1 tst. dried oregano
salt & pepper to taste
1/2 container frozen, chopped spinach, drained well (approx. 5 oz)
1 cup feta cheese, crumbled
3/4 cup sliced black olives (I think you can do chopped also, but the best frittata is made with Kalamata olives)
1/3-1/2 container artichoke hearts, chopped and drained well
1/2 cup bell pepper, diced (optional)
1 tsp. olive oil
1 medium sized ripe tomato, sliced

Preheat oven to 375 degrees. Lightly spray a 9X13 pan with olive oil spray (I used an oval casserole dish, but really an pan will do--especially an enamel cast iron pot which can be preheated in the oven as well, but no need for this really).

Whisk eggs well and add milk, oregano, salt & pepper. Gently add the spinach, breaking it up with spatula if necessary. Fold in the cheese, olives, artichoke hearts, olive oil and bell pepper, if using.

Lightly add the sliced tomatoes on top of the frittata.

Bake for approximately 30 minutes. This is approximate because different ovens cook differently, I have noticed & often I'll get really adventurous & use my "convection" function & it throws the whole equation off. Basically, start checking it about the 25-30 minute mark.

The frittata ready when a fork inserted in the center comes out clean and the edges have stared to brown. It's perfectly fine for the center to be just a little bit moist--almost runny looking, but not where the whole middle section is a puddle. I have learned that several of the ingredients contribute to the water content in the recipe and that the dish eventually firms up.

Let the frittata stand for about 10 minutes before serving.

Great dish to serve with crusty bread, sausage (we like Morningstar), and fruit.

*Can use egg whites for a portion of this amount if desired-I usually do about a 1/3 of the eggs as egg whites.

**If you are really smart, this dish can be prepared the night before & thrown in the oven in the morning as the guests begin stirring. I've done that on a previous occasion & been pleasantly surprised.

1 comment:

  1. i would like to jump through the computer screen and eat that right now.