Frittata Me Elies Kai Tomates Yhmenes (olive And Sundried Tomato Frittata)
Frittata me Elies kai Tomates Yhmenes, or Olive and Sundried Tomato Frittata, is a classic dish from the Ionian Islands that is perfect for a leisurely brunch or a light dinner. This flavorful frittata is packed with the rich flavors of olives and sundried tomatoes, making it a delightful addition to any meal.
Ingredients
- 6 large eggs
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced Kalamata olives
- 1/4 cup chopped sundried tomatoes
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large bowl, whisk together the eggs, feta cheese, olives, sundried tomatoes, parsley, salt, and pepper.
- 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.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 12g
- Carbohydrates
- 8g
- Fat
- 18g
Supplies
Non-stick skillet Whisk Spatula Cutting board Knife
Tools
Oven
Serving suggestions
Serve the frittata with a side of mixed greens and crusty bread for a complete meal.
Tips & tricks
For added flavor, you can also sprinkle some crumbled feta cheese on top of the frittata before serving.
Cost
$8