Greek Frittata with Dill-Feta Salad
Frittatas are terrific for breakfast and brunch, yes, but they're also fantastic for dinner. This one is filled with olives, tomatoes and feta cheese for a Greek take on the early morning favorite.
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Cook Time:
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Ingredients:
| 12 | large eggs |
| kosher salt and freshly ground pepper | |
| 3 tablespoons | extra-virgin olive oil |
| 3 cloves | garlic, thinly sliced |
| 3 | scallions, thinly sliced (white and green parts separated) |
| 1/2 teaspoon | dried oregano |
| 1 cup | grape tomato, halved |
| 3/4 cup | crumbled feta cheese (about 4 ounces) |
| 3 tablespoons | chopped pitted kalamata olives |
| 2 tablespoons | red wine vinegar |
| 1 head | green leaf lettuce, shredded |
| 1/4 cup | chopped fresh dill |
Directions:
Preheat the broiler. Whisk the eggs, 2 tablespoons water, a big pinch of salt and a few grinds of pepper in a medium bowl. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the garlic, scallion whites and oregano and cook until the scallions are golden, 1 to 3 minutes. Add the egg mixture and stir with a rubber spatula to evenly distribute the scallion mixture. Draw the edges of the egg toward the center of the pan with the spatula a few times. Reduce the heat to medium low and cook, undisturbed, until the edges and bottom are set but the top is still wet, about 4 minutes.
Sprinkle the tomatoes, 1/2 cup feta and the olives on top of the frittata. Transfer to the broiler and cook until the top is just set and the edges are golden, about 4 minutes. Slide the frittata out of the pan onto a cutting board and let rest 5 minutes.
Meanwhile, whisk the remaining 2 tablespoons olive oil, the vinegar and a pinch each of salt and pepper in a large bowl. Add the lettuce, dill and scallion greens; season with salt and pepper and toss. Sprinkle with the remaining 1/4 cup feta. Cut the frittata into wedges and serve with the salad.
Photograph by Ryan Dausch
Source: foodnetwork.com
