Wednesday, November 4, 2009

The Kefi of Avgos - Grecian Frittata

I have mentioned this before, but I will reiterate.

I LOVE eggs

In all forms of preparation. Not the least of which is the delicious Italian open-faced Omelet known as the Frittata.

Today I decided it was time to re-flex my "Greek" muscles a little bit and throw together a frittata with a few Greco-Roman ingredients such as Peperoncini, Kalamata Olives, Capers, Almonds, Feta

and, of course, Myzithra.

Oh yeah baby! One bite and I was breakin' plates and yellin' "Opah!!" Oh, and as a side note, Ouzo does NOT go with a frittata. ;)

I like to use an old Corningware Pyro-Ceramic petite pan for this, cause nothin' goes so easily from stove top to broiler as well as good old Corningware. (They REALLY need to start making that stuff again instead of the cheap stoneware they replaced it with) Oh, and when I use the broiler in the oven, I have it set to 400 degrees.

Grecian Frittata

Olive Oil
2 eggs, lightly beaten
Salt and Pepper
2 slices of Feta; broken
5-6 Kalamata olives, cut in half
1-2 Peperoncini, sliced into ribbons (or use the pre-sliced kind)
1-2 tsp Capers, rinsed
1 TB toasted slivered Almonds
1-2 TB Myzithra, Grated

Preheat the broiler to 400 degrees.
Heat olive oil in a small 6 inch skillet over medium low heat.

When oil it hot, add the beaten eggs, then season with a pinch of salt and some black pepper.

When the edges begin to "set" lay down the broken Feta.

Then top with sliced Kalamata Olives, Peperoncini, Capers and Slivered Almonds.

Sprinkle the whole thing with Myzithra and place under the broiler

Watch it closely, this will only take about 1-2 minutes before the cheese browns and the frittata "sets", then remove it from the oven.

Cut into wedges and serve.


Yes, a well made Frittata can bring much 'kefi' (joy) to your morning.

Mangia!!
~~

7 comments:

DDpie said...

Looks amazing! Jim would love this, as long as I told him it was "an open faced omelet" LOL

Michele said...

I always learn somthing new from your blog! I have corningware (not a pan like yours though) but had no idea I could put them on the stovetop. Hmmm...maybe mine can't. I'll have to see if it says it on the bottom.

The Greek Frittata looks wonderful! You know I can never have enough kalamata olives!

Dajana said...

Wonderful! Bring on some frittata, please. Lovely union, uhhmmm, feta, eggs, olives, yummy

Patti T. said...

I have not made a frittata in a long time. These ingredients sound fantastic. I never heard of the Myzithra cheese though. Very interesting.

Bob said...

Awesome, frittatas are the bomb.

Danielle said...

Oh man...does that look yummy! I can almost smell it and my stomach is growling and I'm drooling. I'm a mess LOL

Spryte said...

Mmmm... that looks so salty & delicious!!!