I woke up this morning thinking about the ingredients in the fridge that were about to expire, the feta cheese was the first thing that came to mind. So I thought why not add it on some eggs. It actually would have been nice if I had some black olives (although I am not a fan of olives) and red onions so I could call it the Greek Frittata. Anyways, this was so good it was meant to serve 4 and it only served 2! Enjoy:)
*note if you want to make yours Greek, add some oregano.
Ingredients
- 1 1/2 tbsp olive oil
- 5 eggs (beaten)
- 1 tomato
- 3 scallions / spring onions
- 1/2 green pepper
- Salt and freshly ground black pepper
- 3 tbsp fresh parsley
- 1/4 cup feta cheese
Directions
Turn on broiler.
Heat the olive oil in medium heat-proof skillet over medium-low heat. Add tomatoes, green onions, and green pepper, and 1 tbsp parsley to the eggs. season with salt and pepper, to taste. Pour into skillet and raise the heat a little and cook for 6 to 7 minutes (when base is set and edges start to brown). Scatter the cheese on top. Transfer the skillet to the oven and bake until golden on top, about 4 minutes. Remove from the oven, add the rest of the parsley and serve.
Heat the olive oil in medium heat-proof skillet over medium-low heat. Add tomatoes, green onions, and green pepper, and 1 tbsp parsley to the eggs. season with salt and pepper, to taste. Pour into skillet and raise the heat a little and cook for 6 to 7 minutes (when base is set and edges start to brown). Scatter the cheese on top. Transfer the skillet to the oven and bake until golden on top, about 4 minutes. Remove from the oven, add the rest of the parsley and serve.
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