Tuesday, May 1, 2012

Dinner #1: Mediterranean Mini Frittata

I served this mini frittata with organic spring mix and my house vinaigrette (I'll post that recipe soon). I multiplied the frittata recipe by four to yield dinner plus lunch leftovers for two people.

Mediterranean Mini Frittata
Recipe adapted from For the Love of Cooking
Yields 1 mini frittata

2 organic eggs
2 tsp organic low-fat milk
Kosher salt and fresh ground pepper to taste
4 oregano leaves, chopped
2 tsp reduced-fat feta
4 kalamata olives, halved
5 grape tomatoes, halved
2 tsp red onion, small dice
Olive oil

Preheat oven to 350. Brush mini oven-safe crock with small amount of olive oil. Mix eggs, milk, salt and pepper. Place the oregano, feta, olives, tomatoes and onion into the crock. Pour egg mixture over the top. Bake for 30 minutes until the eggs are set.

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