I’m back from a week of intensive BBQ research in Dallas (more about that later), which means I’ve eaten more than my quota of meat for the entire year… and brings me to today’s recipe. This is a quick and super-flavorful vegetarian main course which will satisfy even the most avid carnivore. Feta, olives and sun-dried tomatoes add texture and depth to this frittata, which comes together in a snap and has resolved many of my week-night dinner dilemmas.
Frittata with feta, olives and sun-dried tomatoes
- 1 onion, diced
- 1 zucchini, grated
- 6 eggs
- 1/4 cup (60 g) whole milk
- 3.5 oz (100 g) feta cheese, cubed
- 2.3 oz (65 g ) sun-dried tomatoes, diced
- 1/3 cup (50 g) pitted kalamata or taggiasche olives
Preheat oven to 400°F/200°C.
Sauté diced onion in an oven-proof cast-iron skillet over medium heat with a tablespoon of olive oil until translucent. Add grated zucchini and continue to cook, stirring often, for 5 minutes or until the vegetables are tender. Transfer veggies to a bowl and wipe out skillet.
Whisk together the eggs and milk until well mixed. Stir in the feta, sun-dried tomatoes, olives, cooked veggies, salt and pepper to taste. Stir gently until well combined. Heat a tablespoon of olive oil in the skillet over medium-high heat, then pour in the egg mixture. Reduce heat to low and cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Transfer the frittata to the oven and cook until just set, about 10 minutes more.
