Greek Feta & Olive Frittata

Frittatas are thick, sturdy Italian omelette pies that can be loaded with any vegetable, herb or cheese according to season or taste, and they're so versatile and easy to make that it's no wonder I've been really getting into them lately for Sunday breakfasts. Filling, nourishing and delicious, I've usually got leftovers for a ridiculously easy reheated breakfast on Monday morning too.

I came up with this meatless Greek-style frittata this past weekend in honour of Peter M, who as a decent and proper Greek will be giving up meat and dairy for a few days or so as part of the Greek Orthodox Lent. I'm not Greek myself, but this frittata was so tasty that it won't be on my account if Peter backslides!

Greek Feta & Olive Frittata

Recipe by Lisa Turner Cuisine: Greek Published on March 11, 2008 Greek-style frittata seasoned with dried herbs and loaded with sweet pan-roasted tomatoes, creamy Feta cheese and tangy Kalamata olives — an amazing breakfast or lunch Print this recipe Ingredients: 3 tablespoons olive oil 1 cup grape tomatoes 1 red onion, sliced 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 8 large eggs 1 teaspoon paprika 1/2 cup Kalamata olives, pitted and halved 1 1/4 cups Feta cheese Instructions: Heat a large wok over medium heat. When hot, add 2 tablespoons of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the grape tomatoes and stir for just 30 seconds or so to blister the skins. Remove with a slotted spoon and set aside. Add the onions to the hot oil along with the dried herbs. Sauté for 5 minutes until soft, and remove from heat. Break the eggs into a large bowl, add the paprika, and beat well with a whisk. Add the grape tomatoes, onions and olives. Crumble in 1 cup of the feta cheese, and mix until combined. Preheat an oven to 350°. Meanwhile, heat a 10-inch oven-safe frying pan or cast-iron skillet with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set. Transfer the pan to the preheated oven and bake for 15-20 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Remove the frittata from the oven, crumble the last 1/4 cup of feta cheese over the top, and return the pan under the broiler for another couple of minutes until the top is nicely browned. Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot. Wrap any leftovers in aluminum foil and reheat later at 350° for 12-15 minutes Makes 4 - 6 servings

This is my submission to Art You Can Eat. The theme this month is eggs.