Breakfast Frittata
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A Greek-style open omelette with onions, peppers, tomatoes and feta, seasoned with oregano, basil and chilli flakes.
Serves:2 people
Equipment
- 1 20cm heavy-based pan with a lid
Ingredients
- 4 large eggs
- 40 ml greek yoghurt (minimum 5%)
- pinch baking powder
- 2 large spring onions (sliced diagonally including as much of the green stalk as possible)
- 2-3 mixed red and green peppers (thinely sliced)
- 1 slice feta or soft goats cheese
- ½ tsp dried oregano
- bunch fresh basil
- ⅔ tsp dried chilli flakes or Aleppo pepper optional
- salt and pepper to taste
- olive oil
- 3 large fresh tomatoes, roughly chopped Remove the skins if you prefer them like this. Use plum tomatoes in the winter.
Instructions
- Whisk together the eggs, greek yoghurt and dried oregano. Add a pinch of salt, baking powder and a good grinding of black pepper.
- Saute the onions and peppers in a generous glug of olive oil. As soon as they are soft, add the tomatoes and continue to cook until the sauce becomes slightly syrupy and all the juices have evaporated.
- Crumble in the cheese and let it melt for a couple of minutes.
- Turn down the heat, and pour in the egg mixture, gently tickling the surface to distribute the egg mixture evenly. As soon as the omelette starts to set around the edges, sprinkle over the chilli flakes and fresh basil and cover.
- Cook over gentle heat until set. If you are impatient - slide the pan under the grill (without the lid) for a few minutes to help set the egg. Be sure to use a cast iron pan with a cast iron handle !!
- Serve immediately - or cool and cut into slices as a sandwich filling or picnic snack.
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