Mediterranean Frittata

This gluten-free MEDITERRANEAN FRITTATA is a unique spin on a brunch classic! A rustic recipe that captures the flavors of the Mediterranean region, it’s truly a delicious and hearty dish. Finish the menu by serving with an arugula salad, crusty bread drizzled with olive oil, and a dollop of tzatziki.

INGREDIENTS

1 Tbsp olive oil from sun-dried tomatoes jar

1 cup red onion, chopped

1/2 cup sun-dried tomatoes, chopped

1/2 cup Kalamata olives, chopped

1 Tbsp fresh garlic, minced

2 cups broccoli florets, chopped

8 large eggs

1/2 cup heavy cream

1 tsp dried oregano

1/2 tsp salt

1/2 tsp black pepper

1 cup crumbled feta cheese

1/2 cup mozzarella, shredded

2 Tbsp fresh parsley, chopped, for garnish

HOW TO MAKE

-Preheat oven to 375.

-In a 10” cast iron skillet (or another oven-safe skillet), heat olive oil over medium heat.

-Add in onion, and sauté for 5 minutes. 

-Add in sun-dried tomatoes, and olives to skillet. Cook for 1 minute.

-Add in garlic and broccoli, and cook for 3 minutes.

-While vegetables are cooking, in a large bowl, whisk eggs, heavy cream, dried oregano, salt, and pepper.

-Stir in feta and mozzarella to egg mixture.

-Pour egg mixture over sautéed vegetables in the skillet.

-Let it cook until edges start to set, about 3 minutes.

-Transfer the skillet, uncovered, to the oven.

-Bake for 13-15 minutes, until edges are fully set.

-OPTIONAL STEP: Broil on high for 1-3 minutes, until top of frittata is lightly browned. I’m a little weird about eggs, so I like mine pretty done. 

-Garnish with fresh parsley and serve.