Time: Approximately 20 minutes
Whether you're foregoing meat once a week for budget and health concerns or you're a full-fledged vegetarian, this feta frittata can inject some Mediterranean flare into a quick, easy, affordable weeknight meal.
You can whip up this egg dish in about 20 minutes, and you'll probably only have to go to the store for three of the eight ingredients. You'll need an ovenproof skillet with a metal instead of plastic handle, but you probably already have one. Traditional cast-iron skillets are also ovenproof.
Here we go:
- 2 tablespoons butter or olive oil
- 8 eggs
- 1/4 cup whipping cream or half-and-half
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 package (4 ounces) crumbled feta cheese with basil, olives and sun-dried tomatoes OR 1 cup crumbled feta cheese
- 1/4 cup pine nuts
Preheat broiler. Melt butter in 10-inch ovenproof skillet over medium heat. Tilt skillet so bottom and side are well coated with butter. Beat eggs. Add cream, basil, salt and pepper; mix well. Pour mixture into skillet. Cover; cook 8 to 10 minutes or until eggs are set around edges (center will still be liquid).
Sprinkle cheese and pine nuts evenly over frittata. Transfer to broiler; broil 4 to 5 inches from heat source for 2 minutes or until center of frittata is set and pine nuts are golden brown. Cut into wedges.
Try serving your feta frittata with some sautéed asparagus spears (which take about 10 minutes to make while the frittata cooks on the stove) and a spinach-and-strawberry salad for a well-rounded meatless meal.
And finally, a special treat for the most typical recipients of the get-it-on-the-table-NOW cooking method.