C – I have to make frittatas secretly at home.
My husband doesn’t like them. Ugh. He’s really strange sometimes. I can make him eggs and vegetables separately. But, put them together, and he’s disgusted. It’s something to do with the egg texture mixed in with the vegetables. It’s slimy? I guess. I don’t know.
I’ve tried a few times. I’ve given up. I am prettydisappointed. Oh well, I just have to let it go.
So when he’s not home, I get creative. I pull out everything I can and make my frittata. I really appreciate it. Especially because I know how much effort I put into making one.
Frittatas can be easy to make … but the last step can make you or break you. I really appreciate the amount of effort you have to take to getting it out the the pan and presenting it in a pretty way.
Frittatas are a presentation piece. It’s great for a brunch … as long as it makes it to the plate whole.
This is a Greek frittata. It’s no average frittata. It’s full of flavor. It’s full of vegetables. It’s full of Greek cheese. It was a little difficult taking out of the frying pan. I am not a big fan of using non-stick pans. Although I wish I had a non-stick pan for this frittata.
I had to slide this one on to the plate instead of flipping it over onto the plate. The top looked a lot better than the bottom, anyway. It was a little wet on the bottom because of all the vegetables. But, it was worth it.
This is a great frittata to start your day. It’s loaded with vegetables. I love the Greek flavors of oregano, mint and feta cheese. These flavors are so good and really fresh. Really love the fresh mint and oregano combination.
| Greek Week 2016: Greek Frittata |
- 5 eggs
- ½ cup milk
- Salt and pepper to taste
- 2 Tbsp olive oil
- ½ cup red onion, chopped
- 16 cherry tomatoes
- ½ red bell pepper, julienne
- ½ yellow bell pepper, julienne
- 1 small zucchini, sliced
- 2 Tbsp ricotta cheese
- 2 Tbsp fresh oregano
- 1 Tbsp fresh mint leaves
- ¼ cup feta cheese, crumbled
- Greek yogurt for topping
- Preheat oven to 400 degrees.
- Mix together eggs, milk, a pinch of salt and pepper. Set aside.
- Place about 1 tablespoon of oil into a hot oven proof saute pan. Add onions and saute until translucent. Season with a dash of salt and pepper.
- Add the tomatoes into the pan. Let the tomatoes blister. It will take a minute or two.
- Add the bell peppers and zucchini into the pan. Add another pinch of salt and pepper. Cook until softened.
- Add in ricotta cheese. Mix well.
- Add the oregano and mint. Mix well.
- Top with feta cheese.
- Evenly distribute the vegetable mix throughout the pan. Pour egg mixture over the top of the mix.
- Let it cook on medium heat until the crust has solidified. To ensure that the frittata will come out of the pan in one piece, drizzle a bit of oil around the edge of the frittata and the pan. Loosen it gently with a spatula.
- Place it into the oven so the center can cook through. Cook for about 5 minutes. Turn on the broiler if you want to top to be golden for an additional 5 minutes.
- Remove from the oven an let it sit for a few minutes.
- Loosen the frittata from the pan with a spatula and slide it onto a plate.
- Sprinkle with more fresh oregano and mint.
- Serve with some Greek yogurt.
- Enjoy!
My husband is missing out on this frittata. But, it’s just more for me and anyone else who loves having stuff in their eggs.
The Greeks sure know how to make a frittata. It’s delicious.