Frittatas are a wonderfully easy way to whip up an any-time-of-the-day meal. They can be very nutritiously balanced, all in one pan, and are one of those meals that can help you clean up leftovers in the refrigerator. Technically this is an Italian dish, but I use feta cheese in mine, and I was taught how to make them by a Greek woman, so it’s close enough!
I have used chopped up bits of luncheon meat and leftover roasts, odds and ends of veggies that are threatening to give up on the world, shredded cheddar and jack cheeses, etc. I alternate between shallots, chives, leeks, or green onions, whichever I happen to have. Sometimes I throw in dill weed, maybe fresh fennel fronds, or go with oregano (Greek, of course). The possibilities are endless. (This dish goes great with a toasted slice of my Whole Wheat Sourdough Bread.)
This time I had some sweet mini peppers, green onions that needed to get used, and some cherry tomatoes I had dried during the summer. I never got around to planting any dill this year, my fennel has since gone to seed and won’t show any new growth for a while, so oregano and thyme got a chance. I almost always have feta cheese on hand, so that was that!
Feta and Dried Tomato Frittata Recipe
- 8 eggs
- 1/2 cup evaporated milk ( = 1 Tbsp per egg)
- 2 Tbsp. white wine (cheap jug-o-wine is best!)
- 2-3 green onions, sliced
- 2 Tbsp. chopped fresh oregano, or 1 tsp dried
- 1/4 tsp fresh thyme leaves, or a pinch dried
- 1/3 cup dried tomatoes, cut into small pieces if needed
- 1/2 cup chopped sweet pepper
- 1/2 cup crumbled feta
- 2 Tbsp. olive oil (a couple of “glugs” will do!)
Heat oven to 400 F.
Scramble eggs, milk, and wine. Add onions, herbs, and dried tomatoes. Mix thoroughly and set aside.
In an oven safe skillet** (about a 9 inch diameter), heat olive oil and add peppers. Sauté peppers until heated through. Remove from heat. Add egg mixture all at once, and gently stir to mix all the contents. Sprinkle the feta on top, but do not mix in. Feta contains a lot of moisture and will make your eggs watery, so they need to be on top where the moisture will cook off. Since feta also contains a lot of salt, there is no need to add any additional salt to your eggs.
**If you don’t have an oven safe skillet, you can sauté your peppers in a regular skillet and then transfer all the contents to something like a deep pie-dish for baking the eggs in the oven. Make sure to oil your pan to help keep the eggs from sticking.
Bake in a 400 F oven for 20 minutes. Cut into wedges and serve. This is great with a slice of toasted Whole Wheat Sourdough Bread.