This is a very versatile dish and many substitutions can be made. Try using diced Roma tomatoes instead of the sun-dried tomatoes, cheddar cheese instead of feta cheese, and a variety of sautéed vegetables such as shitake mushrooms, red peppers and onions instead of the Kalamata olives.
Ingredients
- 20 large eggs
- ½ cup heavy cream or milk
- 3 cups crumbled feta cheese (about 12 ounces)
- 20 drained oil-packed sun-dried tomatoes, finely chopped
- 1 cup fresh basil leaves, finely chopped
- ½ teaspoon ground black pepper
- 1 stick butter
- 2/3 cup pitted Kalamata olives, chopped
- 1 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
Instructions
- Preheat broiler.
- Whisk eggs and cream in large bowl to blend.
- Stir in feta cheese, tomatoes, basil and pepper.
- Using two 10-inch heavy nonstick skillets, melt half the butter in each skillet over medium-high heat.
- Add half egg mixture to each; do not stir.
- Cook until eggs start to firm and sides and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
- Sprinkle each with half the olives and Parmesan cheese.
- Transfer the skillets to the broiler and cook until the eggs start to puff and brown, about 2 minutes.
- Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate.
- Slice frittata into wedges.
- Serve warm or at room temperature.
http://webbabyshower.com/baby-shower/recipes/brunch/feta-frittata/Baby Shower Menu and Recipes written by Jill Polay. Jill is a food writer and mom living, eating, and playing in Central Oregon. Prior to becoming a mama, she owned Holistic Gourmet Cooking School at Lake Tahoe, California.
This is a very versatile dish and many substitutions can be made. Try using diced Roma tomatoes instead of the sun-dried tomatoes, cheddar cheese instead of feta cheese, and a variety of sautéed vegetables such as shitake mushrooms, red peppers and onions instead of the Kalamata olives.
Ingredients
- 20 large eggs
- ½ cup heavy cream or milk
- 3 cups crumbled feta cheese (about 12 ounces)
- 20 drained oil-packed sun-dried tomatoes, finely chopped
- 1 cup fresh basil leaves, finely chopped
- ½ teaspoon ground black pepper
- 1 stick butter
- 2/3 cup pitted Kalamata olives, chopped
- 1 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
Instructions
- Preheat broiler.
- Whisk eggs and cream in large bowl to blend.
- Stir in feta cheese, tomatoes, basil and pepper.
- Using two 10-inch heavy nonstick skillets, melt half the butter in each skillet over medium-high heat.
- Add half egg mixture to each; do not stir.
- Cook until eggs start to firm and sides and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
- Sprinkle each with half the olives and Parmesan cheese.
- Transfer the skillets to the broiler and cook until the eggs start to puff and brown, about 2 minutes.
- Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate.
- Slice frittata into wedges.
- Serve warm or at room temperature.
Baby Shower Menu and Recipes written by Jill Polay. Jill is a food writer and mom living, eating, and playing in Central Oregon. Prior to becoming a mama, she owned Holistic Gourmet Cooking School at Lake Tahoe, California.
Resources for Feta, Sun-Dried Tomatoes And Basil Frittata Recipe
Personalized Printable Baby Shower Partyware
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All items are formatted to print on 8 1/2 x 11" paper, and can be assembled using nothing more than scissors and tape.
Baby Shower Partyware
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Party supplies and gourmet food items from Amazon.com.
