Tomato and Olive Frittata
  • 2 Eggs
  • 1 Ripe Tomato
  • 10 Pitted black olives
  • 1 Teaspoon Capers
  • 1/2 Brown onion
  • 50 (1 1/2) Grams (Ounces) Feta cheese
  • 1/2 Teaspoon Dijon mustard
  • 1/2 Tablespoon Cooking Oil
  • Salt and pepper to taste
  1. Roughly chop the onions, tomato and olives.
  2. Heat the oil in a small fry pan over medium heat until it starts to ripple.
  3. Add the onions and fry gently until they are clear.
  4. Stir in the tomato and olives and fry for another minute.
  5. Whisk the eggs with the capers, mustard and salt and pepper.
  6. Pour the egg mixture into the pan and reduce a low heat.
  7. Crumble the feta cheese evenly into the pan and cook for four to five minutes until bubbles are breaking on the surface.
  8. Heat your griller (broiler) to high then place the pan to under it and cook for minute or two until the top of the frittata is golden brown.
  9. Loosen the sides of the frittata from the pan using a butter knife.
  10. Place a serving plate over the fry pan and turn upside down.
  11. Serve with a green salad.

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