We tend to think of an egg frittata as a breakfast food, but in Italy, is most often served as a light appetizer that can be enjoyed any time of day. This recipe is meant to be served at room temperature, making it a perfect addition to a brunch menu or pot luck. Swap out the vegetables for your own favorites or whatever is in season.
Ingredients:
2 tablespoons olive oil
1 cup diced bell peppers
1/2 cup sliced leaks or spring onions1/2 cup diced tomatoes
12 eggs
2 tablespoons milk
6-8 ounces feta cheese, crumbled
1/2 cup sliced cherry tomatoes
fresh basil
salt and pepper to taste
Directions:
1. Add olive oil to a large pan and turn burner to medium heat.
2. Add peppers, leaks, and tomatoes to pan. Season with salt and pepper. Stir gently and cook until soft — about 10 minutes. Remove from heat. (this step can be done a day ahead).
3. Preheat oven to 350F.
4. Whisk eggs together with milk.
5. In a greased 9×13 baking dish, layer the cooked vegetables, tomatoes and feta cheese. Gently pour egg mixture evenly over the other ingredients. Arrange sliced tomatoes and fresh basil on top.
6. Bake in preheated oven for 30 minutes, or until the eggs are set.
7. Allow frittata to cool, and then cut into small squares. Arrange on platter and serve at room temperature.
8. Store leftovers in an airtight container in the refrigerator. This also tastes delicious when served cold!
Notes:
Servings: 12
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
Other: This recipe is naturally gluten free and vegetarian.
