Greek Frittata with Green Garnish

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 420, total fat 32 G., saturated fats 11 G., proteins 24 G., carbohydrates 7 G., fiber 2 G., cholesterol 583 mg, sodium 677 mg, sugar 3 G.

Make a healthy and delicious fluffy Greek-style frittata. This omelet is literally filled with sweet grape tomatoes, black olives, and savory pieces of Greek feta. Since the frittata will finish cooking in the oven, start by frying it in a suitable ovenproof skillet. Serve with a light salad of lettuce, dill, and crumbled feta for a refreshing Mediterranean meal. Perfect for brunch or dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 large eggs
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
3 green onions, thinly sliced (white parts separated from green parts)
0.5 tsp dried oregano
1 cup grape tomatoes, halved
3/4 cup crumbled feta (about 110 g)
3 tbsp. l. chopped kalamata olives, pitted
2 tablespoons red wine vinegar
1 head of lettuce, chopped
1/4 cup chopped fresh dill

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, lettuce, grape tomatoes, feta cheese, Kalamata olives, wine vinegar, oregano, dill

Cooking the dish according to the recipe:

Preheat oven to grill mode.
In a medium bowl, whisk the eggs with 2 tablespoons water, a large pinch of salt, and a small amount of freshly ground black pepper. In a large ovenproof nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the garlic, white parts of the green onion, and oregano and cook until the onions are golden, 1 to 3 minutes.

Add the egg mixture and stir with a silicone spatula to evenly distribute the onions. Run the spatula from the edges of the eggs toward the center of the pan several times. Reduce the heat to medium and cook, without stirring, until the edges and bottom of the omelet are set but still moist on top, about 4 minutes.
Top with tomatoes, 1/2 cup crumbled feta, and olives. Transfer to the oven and broil until the top is set and the edges are golden, about 4 minutes. Remove the frittata from the pan to a cutting board and let rest for 5 minutes.
Meanwhile, in a large bowl, combine the remaining 2 tablespoons olive oil, wine vinegar, and a pinch each of salt and black pepper. Add the lettuce leaves, dill, and green onions, season with salt and pepper to taste, and toss to combine. Sprinkle with the remaining 1/4 cup crumbled feta. Cut the frittata into wedges and serve with the salad.

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