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