Mediterranean Frittata

mediterranean frittata

mediterranean frittata

mediterranean frittata

What I make my husband for breakfast – Every Morning!  This Mediterranean frittata could easily be the breakfast of champions – and my husband…he’s my champion!  That’s why I love whipping this up for him in the wee morning hours.  Along with a piece of gluten-free toast, this frittata has become his favorite vegetarian breakfast.

Talk about easy!  Once you understand the basic principles of cooking a frittata, you can almost make one in your sleep or, at the very least, with the aid of one cup of coffee at your side.

What is needed?

  • If you don’t already have a Cephalon non stick pan, I would highly suggest you get one.  It makes cooking eggs (frittatas & omeletes) absolutely fuss-free.  And you know how we love fuss-free right?!!  Who has time to scrape and clean burnt eggs off a pan in the morning?  This pan is a huge time-saver in the kitchen.
  • Three organic eggs whisked together with a fat – I used an organic 2% milk in this Mediterranean frittata.  The fat is key to getting a nice fluffy texture.
  • I don’t bother cooking my vegetables first – instead, I cut them very small and combine them in a small bowl with the eggs, milk, and herbs.  I sprinkle it with a little feta cheese once it is in the pan.
  • To keep it simple, I don’t finish it in the broiler.  I like to cook it on low with a cover until the egg sets.  This takes about 10 minutes.  But if you must have a brown finish, do pop it in the broiler for a few minutes.

That be it…clean egg protein, Mediterranean flavors, and raw veggies combined together for an exotic, quick and easy vegetarian breakfast.

You do have time to eat well.  Happy simple cooking to you!

Mediterranean Frittata
Serves: 1 large serving or 2 small servings
  • 3 organic eggs
  • 2 tablespoons organic milk
  • 1 teaspoon olive oil
  • 2 tablespoons diced red onion
  • 6 diced kalamata olives
  • Small handful of spinach, chopped small
  • ¼ teaspoon oregano
  • ¼ teaspoon basil
  • Salt & Pepper to taste
  • 1 tablespoon crumbled feta cheese
  1. In a small bowl, whisk together the egg and milk. Stir in the onion, olives, spinach, oregano, basil, salt and pepper.
  2. Heat the Cephalon pan to low. Add the olive oil and swish around until it is evenly distributed on the pan. Pour in the egg and veggie mixture. Sprinkle with the feta cheese. Cover and cook on low until the egg sets -about 10 minutes. There should be no runny egg remaining. Cut into quarters and serve.


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