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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- 6 eggs
- 1/4 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red pepper, diced
- Kalamata olive tapenade
- Sharp white cheddar, grated
- Chives, chopped
- 2 tbsp butter
- Extra virgin olive oil
Preheat oven to 400 degrees.
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.
Add red pepper and a generous dollop of tapenade.
In a separate bowl, using an immersion blender, mix eggs and cream.
Season generously with salt and pepper.
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).
Bake for 15 to 20 minutes.
Enjoy garnished with tapenade, chopped chives and some lightly dressed greens.