Mediterranean Frittata

I hosted a brunch earlier last month for Sahil’s colleagues. Now the usual dilemma I face is that amongst my friend circle is that I am the sole vegetarian. While they enjoy the vegetarian fare I lay out, I don’t want my guests to miss their non vegetarian dishes.

So in instances like these I choose eggs, they come in handy. I am comfortable baking with eggs and hence decided to make a savoury dish for my lovely guests.

Frittata happens to be Sahil’s favorite after Spanish omelette or Shashouka hence I made these. I have these phases wherein I get obsessed with certain ingredients and simply can’t get enough out of them. Currently sundried tomatoes top this list hence I decided to give the Frittata a Mediterranean twist and added them to the mix.

It was World Baking Day yesterday and it is only right to post about something which I baked recently.

Fritatta

Yields : 12 portions

Ingredients
6 organic eggs
1/2 cup finely chopped Kalamata Olives
1/2 cup finely chopped sundried tomatoes
1/2 cup finely chopped fresh parsley
1/2 tsp white pepper powder
1/2 cup mozzarella cheese + 2tsp for garnish
Handful of feta cheese crumbled
Sea salt to taste

Preheat the oven to 175 degrees. In a mixing bowl, whisk the eggs lightly and add all the remaining ingredients.Season well.

Now to a greased muffin tray, add a spoonful of the mixture and top it with some mozzarella cheese as a garnish.

Bake for 10-15 minutes and remove them from the muffin tin. Serve immediately.

However these re-heat well also so are a good option for breakfast the day after.

Until next time, happy cooking!

4 thoughts on “Mediterranean Frittata

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