Frittata Me Elies Kai Fytika (olive And Herb Frittata)
Frittata me Elies kai Fytika, or Olive and Herb Frittata, is a traditional dish from the Ionian Islands of Greece. This flavorful frittata is packed with the fresh taste of herbs and the briny goodness of olives, making it a perfect dish for a leisurely brunch or a light dinner.
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 cup mixed fresh herbs (such as parsley, dill, and mint), chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
- Stir in the chopped herbs, olives, and feta cheese.
- Heat the olive oil in a non-stick skillet over medium heat.
- Pour the egg mixture into the skillet and cook for 5-7 minutes, or until the edges are set.
- Using a spatula, gently lift the edges of the frittata to allow the uncooked eggs to flow underneath.
- Cover the skillet and cook for an additional 5-7 minutes, or until the frittata is set in the center.
- Slide the frittata onto a serving plate and cut into wedges. Serve hot or at room temperature.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 5g
- Protein
- 10g
- Fat
- 15g
Supplies
Non-stick skillet Whisk Spatula
Tools
Cutting board Knife
Serving suggestions
Serve the frittata with a side of Greek salad and crusty bread for a complete meal.
Tips & tricks
For added flavor, you can also add a pinch of dried oregano or red pepper flakes to the egg mixture before cooking.
Cost
$10