Tuesday, October 30, 2007

Mediterranean Style Frittata - olives, tomatoes, feta...

Mediterranean Frittata - South Beach Diet Friendly & Vegetarian
Prep time: 10 minutes
Baking time: 45-50 minutes
Servings: 4. ( or as part of a brunch – 8)

12 eggs
2 tbsp olive oil
Salt and freshly ground pepper
1 cup cherry or grape tomatoes, cut in half or quarters
½ red onion, coarsely chopped
3-4 roasted red peppers, coarsely chopped
½ cup pitted Nicoise or Kalamata olives, chopped
½ cup fresh parsley
2 tsp dried Greek oregano
1-2 tbsp balsamic vinegar (I actually forgot this, but I think it would be terrific)
¾ cup feta, crumbled
¾ cup shredded Italian cheeses (Mozzarella, Asiago..)

1. Preheat oven to 350°F/ 180°C

2. In a medium-sized bowl beat eggs with salt and pepper plus 1 tbsp olive oil and set aside.

3. Over medium high heat, sauté the tomatoes and onions in a small-medium sized non-stick, oven-proof skillet (small pan = thicker frittata; large pan- thin almost open omelet in appearance) just for 3-4 minutes. Add the red peppers, olives, herbs, vinegar and salt & pepper. Toss, heat for another 3 minutes (just to get all the flavors blending).

4. Top with feta and shredded cheese and bake for 40-45 minutes or until it’s set in the center and golden on top. If you do choose to do a thinner frittata, you probably will only need 10-15 minutes in the oven.

5. Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate.

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