Greek Frittata with Dill-Feta Salad
Ingredients:
- 12 Eggs
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- 3 tbsp Olive Oil
- 3 cloves Garlic minced or pressed
- 3 Green Onions chopped, white and green parts separated
- .5 tsp Dried Oregano
- 1 c Cherry Tomatoes halved
- .75 c Feta Cheese
- 3 tbsp Kalamata Olives pitted and chopped
- 2 tbsp Red Wine Vinegar
- 1 head Leaf Lettuce shredded
- .25 c Fresh Dill chopped
Instructions:
- 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.
Nutrition
Calories: 393kcal | Carbohydrates: 7g | Protein: 22g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 516mg | Sodium: 1204mg | Potassium: 481mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7141IU | Vitamin C: 16mg | Calcium: 262mg | Iron: 4mg
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