This New York City Sunday Frittata comes from the cookbook 'Made With Love', and it contains a burst of flavour - herbs (basil, thyme, oregano), cheese (feta, gruyere) and a kiss of the Mediterranean - olives and sun-dried tomatoes.
Ingredients
| 2 Tbsp | Butter |
| ¼ tsp | Olive oil |
| 1 | Red onion, chopped |
| 2 | Garlic cloves, minced |
| 1 | Capsicum, red or orange, chopped |
| 150 g | Brown mushrooms, chopped |
| 12 | Kalamata olives, rinsed and chopped |
| 3 | Sun-dried tomatoes, chopped |
| 1 tsp | Sea salt |
| 1 tsp | Black pepper |
| ½ tsp | Dried oregano |
| ½ tsp | Dried basil |
| ½ tsp | Dried thyme |
| 400 g | Baby spinach, washed and drained |
| 10 | Eggs, beaten (spca blue tick) |
| 150 ml | Milk |
| 200 g | Goat feta, crumbled |
| 75 g | Gruyere cheese, grated |
Directions
- Preheat the oven to 180 degC. Grease a 20cm x 28cm baking dish.
- In a large frying pan, melt the butter and olive oil, then add the onion, garlic and capsicum, sauteing for a couple of minutes.
- Add the mushrooms, olives and sun-dried tomatoes along with the salt, pepper and herbs, and continue sauteing for a couple more minutes.
- Add the spinach to the mixture (you may have to add half at a time) and cook until wilted and soft.
- Drain the vegetable mixture well in a large colander to remove any excess liquid.
- In a big bowl, beat the eggs, milk and crumbled feta together, then add the vegetable mixture and mix to combine.
- Pour into the prepared baking dish and sprinkle the top with gruyere.
- Bake in the preheated oven for 35-40 minutes until golden brown on top.
- To check if the frittata is ready you can do the toothpick test - insert a toothpick in the centre and if it comes out clean it is done!
- Cool for 15 minutes before cutting. Serve hot, at room temperature or chilled, with a side salad, spicy home-made salsa or fruit.