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.

Frittata Me Elies Kai Tomates Yhmenes (olive And Sundried Tomato Frittata)

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

  1. In a large bowl, whisk together the eggs, feta cheese, olives, sundried tomatoes, parsley, salt, and pepper.
  2. Heat the olive oil in a non-stick skillet over medium heat.
  3. Pour the egg mixture into the skillet and cook for 5-7 minutes, or until the edges are set.
  4. Using a spatula, gently lift the edges of the frittata to allow the uncooked eggs to flow underneath.
  5. Cover the skillet and cook for an additional 5-7 minutes, or until the frittata is set in the center.
  6. 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