Monday, February 21, 2011

Meatless Monday: Greek Frittata

Greek Frittata
I love Greek cuisine, the flavors, the falafel, and oh, the feta!

I also love eating breakfast, the most important meal of the day. So what do you get when you combine my love for Greek food with breakfast?

Greek Fritatta, that's what!

This lovely breakfast treat starts with caramelized red onions and spinach, then eggs are added and topped with cherry tomatoes, Greek olives, and fresh goat's milk feta. It's a fantastic, healthy combination.

Instead of using all whole eggs, I do half whole eggs and half egg whites. I also procure my eggs from an organic farmer at my local farmers market (for more information on how eggs are produced, even organic ones read this great aritcle).

Serve with Apple-Walnut Corn Muffins and fresh arugula tossed with extra virgin olive oil and lemon juice (as pictured above)

Greek Frittata
Serves 4 people
Cooking time: 20 minutes
Print Recipe

3 whole eggs and 3 eggs whites, beaten and seasoned with a little salt and pepper
1/2 cup red onion, chopped
1/4 cup cherry tomatoes
1/4 cup Greek black olives without pits
1 cup fresh spinach
2 tablespoons feta cheese
2 tablespoons extra virgin olive oil, plus more for drizzling
salt and freshly ground pepper

In a small 8 inch frying pan (I use this All Clad 8 inch frying pan to cook all of my eggs), heat the olive oil over medium heat. Add the onions and saute until beginning to caramelize (about 5-7 minutes). Add the spinach and quickly wilt it. Season with a little salt and pepper.

Hint: if not using a nonstick pan, then push the onion-spinach mixture to either side and coat the bottom and sides of the pan with nonstick spray.

Add the egg mixture to the pan. Top the eggs mixture with the cherry tomatoes, placing them cut side up, and the olives. Sprinkle with feta and drizzle with olive oil. Season with salt and pepper. Continue to cook for a few minutes until the frittata begins to set.

Transfer the pan to the oven and cook under the broiler until the eggs are fully cooked (the top will puff up a little). Allow to rest for five minutes before cutting into four pieces. Enjoy!

Source for Ingredients
organic eggs, organic spinach, cherry tomatoes, and goat's milk feta from WeHo Farmers Market

organic Greek olives and organic red onion from Trader Joe's

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