Frittata with Feta, Olives and Sun-dried Tomatoes

By norsegal8

Ingredients

• 1 tablespoon olive oil or reserved sundried tomato oil
• 1 small clove garlic, peeled and flattened
• 1 tablespoon minced fresh basil leaves or 1 teaspoon crumbled dried leaves
• 1 tablespoon minced fresh oregano leaves or 1 teaspoon crumbled dried leaves
• 1/4 cup oil-packed sun-dried tomatoes, drained, oil reserved, and tomatoes chopped coarse
• 1/4 cup pitted black olives, or green olives, minced
• 1/3 cup crumbled feta cheese
• 1/4 teaspoon ground black pepper
• 6 large eggs, lightly beaten

Details

Servings 4

Preparation

Step 1

1. Adjust oven rack to upper-middle position and heat oven to 350 degrees.

2. Heat oil and garlic in 10-inch nonstick, ovenproof skillet over medium heat. Remove garlic from skillet when it begins to color. Swirl skillet to distribute evenly over bottom and sides. Add herbs, tomatoes and olives, stir to coat with oil. Spread into single layer.

3. Meanwhile, stir cheese and pepper into eggs.

4. Pour mixture into skillet; stir lightly with fork until eggs start to set, (illustration 1, below). Once bottom is firm, use thin, nonmetallic spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so that uncooked egg runs underneath, (illustration 2). Return skillet to level position and swirl gently to evenly distribute egg. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny.

5. Transfer skillet to oven; bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata as soon as top is just set.

6. Run spatula around skillet edge to loosen frittata; invert onto serving plate. Serve warm, at room temperature, or chilled.