Mediterranean Herb Frittata
10min
15min
1
340
Chef's Note
For the best flavor, use the freshest herbs you can find. If fresh herbs aren't available, you can substitute with dried herbs (use 1/3 the amount), but the vibrant flavor won't be quite the same. The frittata can be made ahead and enjoyed at room temperature, making it perfect for busy mornings.
Tags
Ingredients
3 large eggs
1 tablespoon milk
2 tablespoons feta cheese
5 each cherry tomatoes
1/2 cup baby spinach
1 tablespoon fresh basil
1 teaspoon fresh oregano
1/2 teaspoon fresh thyme
4 each kalamata olives
1 tablespoon olive oil
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Crack 3 large eggs into a bowl and whisk with 1 tablespoon of milk. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 3
Finely chop 1 clove of garlic, slice 5 cherry tomatoes in half, pit and slice 4 kalamata olives, and chop the fresh herbs (1 tablespoon basil, 1 teaspoon oregano, and 1/2 teaspoon thyme).
- 4
Heat a small (8-inch) oven-safe skillet over medium heat. Add 1 tablespoon olive oil.
- 5
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
- 6
Add 1/2 cup baby spinach and cook until just wilted, about 1 minute.
- 7
Add the halved cherry tomatoes and sliced olives, cooking for another minute.
- 8
Pour the egg mixture into the skillet, sprinkle with the chopped herbs, and crumble 2 tablespoons of feta cheese on top.
- 9
Cook on the stovetop for 2-3 minutes until the edges begin to set.
- 10
Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the frittata is set in the center and slightly puffed.
- 11
Remove from the oven (careful, the handle will be hot!) and let rest for 2 minutes before sliding onto a plate.
Nutrition Information (per serving)
340
21g
7g
26g
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