The key to a fluffy and flavorful frittata is using an immersion blender, and incorporating ingredients that pack a little punch.

Good To Know: This Mediterranean Frittata was made using an 8 inch cast iron skillet, so you may need to slightly adjust cooking times and ingredient amounts if your pan is larger than mine.


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  • eggs
  • 1/4 cup heavy cream
  • onion, diced
  • 2 cloves garlic, minced
  • red pepper, diced
  • Kalamata olive tapenade
  • Pesto
  • Sharp white cheddar, grated
  • Chives, chopped
  • 2 tbsp butter
  • Extra virgin olive oil
  • Salt
  • Pepper


Step 1

Preheat oven to 400 degrees.

Step 2

Over medium heat, add butter and a drizzle of extra virgin olive oil to a cast iron skillet.

Saute onions and garlic until soft and translucent.

Step 3

Add red pepper and a generous dollop of tapenade.

Step 4

In a separate bowl, using an immersion blender, mix eggs and cream.

Season generously with salt and pepper.

Step 5

Add egg mix to the cast iron skillet, giving everything a gentle stir.

Sprinkle with a handful of grated cheese, a drizzle of pesto and top with some thin slices of red pepper (purely for decoration).

Step 6

Bake for 15 to 20 minutes.

Step 7

Enjoy garnished with tapenade, chopped chives and some lightly dressed greens.