Greek Frittata

per serving: calories 240, total fat 17gms, carbs 7 gms, fiber 1gm, protein 11gms

Greek Frittata
Greek Frittata

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

Ingredients

  • 8

    large eggs

  • 1/4

    cup water

  • 2

    tablespoons grated parmesan cheese

  • 2

    tablespoons fresh basil leaves, cut chiffonade style, finely shredded

  • 1/4

    tsp salt

  • 1/8

    tsp black pepper

  • 2

    tablespoons extra virgin olive oil

  • 1/2

    cup diced red onion

  • 1

    fresh garlic clove, minced

  • 1/2

    cup roasted red peppers, julienne cut

  • 1/2

    cup crumbled feta cheese

  • 1/2

    cup olives, pitted

  • 1/4

    cup sliced pepperoncini (about 3 pieces)

  • 6

    whole pepperoncini, optional for garnish

  • 6

    sprigs fresh basil, optional for garnish

Directions

SPECIAL EQUIPMENT: 10 inch seasoned omelet skillet 1. Arrange the oven rack in the highest position and preheat the broiler. 2. Put the eggs, water, parmesan cheese, basil, salt, and pepper in a bowl and whisk until frothy. 3. Melt the oil in the skillet over medium high heat, add the onion and garlic and cook for about 1 minute, just until slightly tender. 4. Pour in the egg mixture and let sit until the bottom starts to cook. Using a rubber spatula, slowly push the cooked egg from one side of the skillet to the other, allowing the raw egg to reach the bottom and cook; this creates fluffiness and keeps the bottom from burning. 5. When the frittata is cooked on the bottom and the top is still runny, place the skillet just under the broiler with the oven door open and the handle sticking out, and broil until it rises and brown lightly, about 2 minutes. 6. Remove from the oven and scatter the roasted red pepper, feta cheese, olives and sliced pepperoncini over the frittata and broil again to warm the toppings, about 30 seconds. 7. To serve, cut the frittata into 6 wedges and garnish each piece with a whole pepperoncini and a sprig of fresh basil, if desired. HEALTHFUL HINTS to reduce fat, use half the feta cheese and eliminate the parmesan- you'll lose surprisingly little flavor.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: