One of my favorite things about keeping poultry is the abundance of fresh eggs available for making quick meals like this frittata. A frittata is a cross between a quiche and an omelet – all of the ingredients are cooked together. What I like about frittatas is you can use whatever you have in the larder – vegetables, herbs, meats. This version takes inspiration from Greek cuisine with ingredients such as feta cheese, spinach, olives and roasted red peppers.
- 10 eggs, large
- 1/4 cup heavy cream
- 3 tbsp. fresh oregano, chopped
- 1 cup feta cheese
- 2 tsp. salt, divided
- 2 tsp. pepper, divided
- 1/2 lb. potatoes, diced to 1/4 in.
- 1/4 cup kalamata olives, coarsely chopped
- 4 tbsp. olive oil, divided
- 1/2 red onion, chopped
- 3 cups spinach, coarsely chopped
- 1/2 cup roasted peppers, chopped
Begin by combining these ingredients in a large bowl: eggs, heavy cream, oregano, feta, 1 teaspoon each of salt and pepper. Set aside.
Heat 2 tablespoons of olive oil in a 12-inch cast iron skillet on medium high heat. Add the diced potatoes along with 1 teaspoon each of salt and pepper. Fry until golden, about 3 minutes.
Turn the heat down to medium and loosely cover the skillet with a piece of aluminum foil. Continue to cook for an additional 3 minutes, stirring once or twice, until potatoes are fork tender. Transfer the potatoes to a large bowl using a slotted spoon.
Add 1 tablespoon of olive oil to skillet along with the red onion. Saute the onion until translucent. Add the spinach and cook for about 4 minutes, until the leaves are just wilted.
Place the potatoes back into the skillet along with the roasted peppers, Kalamata olives and 1 tablespoon of olive oil. Spread all the ingredients evenly over the bottom of the skillet.
Pour the egg mixture over vegetables, cover with foil and cook for 15 minutes.
Remove the foil. The frittata will be almost set with a moist top and center. Transfer the skillet to the oven and broil for a few minutes until the top is lightly browned.
Time to prepare: 40 minutes.