Sleeping-in on a weekend, waking up, and having a wholesome brunch, is something we love as a family. A very typical brunch selection is a Frittata. A Frittata is nothing but a quiche or a crustless pie made completely with eggs. It is practically a large baked omelette with a crunchy exterior and a fluffy, sponge-like, and soft interior. Load it up with plenty of veggies and pair it with a simple toast or just a small salad for a complete meal. The advantage of a Frittata is that all of the cooking is done in the oven. There is no ‘baby-sitting’. Mix it all up and stick it in…. Perfect for a lazy weekend meal.
The options for frittata are limitless. Today, I am using cherry tomatoes, olives and feta cheese crumbles. The juicy cherry tomatoes are halved and burst in your mouth, providing the sweetness. The feta cheese brings in the saltiness and firm texture. Finally the olives provides the balance between the 2 – salty and tarty taste.
If you like gooey cheese, load it up with that as well, or keep it light. Did I say ‘limitless’ 🤪
Here’s to more sleeping-in and lazy meals…..
Tomato, Olives and Feta frittata
- Cast iron skillet
- 8 Eggs
- 1 cup Milk
- 8 Cherry tomatoes halved
- 12 black Olives halved
- 1 Onion chopped
- 1 Jalapeno chopped
- 1 tbsp Cilantro chopped
- 1 pod Garlic sliced
- 1 tsp Mexican seasoning
- 2 tbsps Feta cheese crumbled
- 2 tbsps Pepperjack cheese shredded
- 2 tbsps Olive oil
- Beat the eggs till fluffy, add the milk, mix and set aside
- Take a 12 inch cast iron skillet, add oil
- Saute the onions, garlic and jalapenos
- Add the egg mixture, tomatoes, olives, cilantro, cheeses, seasoning powder and salt
- Combine well and bake it in a hot oven at 400 degrees for 10 minutes
- Check the center for doneness and let it cook for another 5-10 minutes until top is crisped up
- Cut into 8 wedges and serve.