Greek Frittata with Mixed Leaves
Europeans have been enjoying eggs like this for years and it’s about time we accepted the joy of the dinner frittata here in Australia. This one is chock full of a laundry list of classic Greek flavours; oregano, Kalamata olives, and fetta cheese. It’s a star studded affair! The best part is that this cheeky one pan wonder looks a million times more complicated than it is. Make like a European and relax, while looking oh-so stylish, frittata in hand.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
4
free-range egg
(Contains: Eggs;)
¼
lemon
1 bunch
oregano
½
red onion
1
zucchini
¼ cup
kalamata olives
1
tomato
½ block
fetta cheese
(Contains: Milk;)
1 bag
mixed salad
Not included in your delivery
½ cup
milk
(Contains: Milk;)
2 tsp
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, zest and juice the lemon. Finely slice the red onion and tomato, halve the olives and cut the zucchini into 5 mm thick discs. Crumble the fetta cheese and pick the oregano leaves.
In a medium jug or bowl, whisk the eggs, milk, lemon zest, oregano, and salt and pepper.
Heat the olive oil in a medium ovenproof frying pan over a medium heat. Add the red onion and cook, stirring, for 3 minutes or until softened. Add the zucchini and cook, stirring, occasionally for 3-4 minutes or until lightly golden and tender. Add the kalamata olives to the pan and using a spatula evenly distribute the onion, zucchini and olives across the base of the pan. Pour in the egg mixture and top with the slices of tomato and the crumbled fetta cheese. Transfer to the oven and cook for 10-15 minutes, or until the egg is set.
Allow the frittata to cool slightly. Slice into wedges and serve with the mixed salad leaves. Drizzle the salad with olive oil and lemon juice.
