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!!
~~