Frittata with Feta Cheese, Peppers and Olives

Name: Frittata with Feta Cheese, Peppers and Olives
Ingredients: 30 ml (2 tablespoons) olive oil; 1 cup chopped onions; 2 garlic cloves, finely chopped; 8 eggs; 62,5 ml (1/4 cup) cream; salt and pepper to taste; 125 ml (1/2 cup) feta cheese, crumbled; 1 roasted red pepper, skinned, seeds removed and chopped; 125 ml (1/2 cup) black olives pitted and halved; 62,5 ml (1/4 cup) basil leaves, slivered; topping; 125 ml (1/2 cup) croutons, coarsely crushed; 30 ml (2 tablespoons) Parmesan cheese, grated; 15 ml (1 tablespoons) melted butter; fresh basil leaves to garnish

This open-face omelet is a colourful, simple dish that’s perfect for brunch, lunch or supper.

Published 25 January 2020

Method

Preheat oven grill.
Heat the olive oil in an ovenproof frying pan. Add the onion and garlic and sauté for 5 minutes until the onions are just tender.
Beat the eggs and cream in a mixing bowl and season with salt and pepper to taste remembering that the feta cheese is salty.
Stir in the feta cheese, red peppers, olives and basil. Pour over the onions in the frying pan.
Cook over medium heat. As the mixture sets, run a spatula round the edge of the frying pan, allowing the uncooked egg mixture to flow underneath. Continue to cook, lifting the edges until the egg mixture is almost set. The surface must still be moist. Reduce the heat to prevent overcooking.
Meanwhile make the topping. Combine the crushed croutons, Parmesan cheese and melted butter in a small mixing bowl. Sprinkle the topping over the frittata and place under the grill for 2 minutes until the top is set.
Cut the frittata in wedges to serve. Garnish with fresh basil leaves.