Mediterranean frittata

By franny-2

The humble potato is the star of this colourful and satisfying oven-baked omelette — we guarantee you’ll want to make it again and again.

Ingredients

• 1 * 1 small cooked potato, peeled
• 1 * 1 green onion
• 1 * 1 plum tomato
• 8 * 8 eggs
• 1 * 1 tsp (5 mL) dried oregano leaves
• 1/2 * 1/2 tsp (2 mL) garlic powder
• 1/4 * 1/4 tsp (1 mL) salt
• 1/3 * 1/3 cup (75 mL) crumbled feta

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350F (180C). Lightly coat an 8-in. (2-L) square baking dish with vegetable oil. Grate potato. Thinly slice onion diagonally. Cut tomato into rounds. In a large bowl, whisk eggs with seasonings. Add potato and onion. Crumble in feta. Stir until mixed. Turn into baking dish and stir to evenly distribute ingredients. Top with tomato rounds.

2. Bake, uncovered, in centre of oven until middle is set when dish is jiggled, 30 to 35 min. Let stand 5 min, then slice and serve.