Breakfast, Lunch, Dinner, Vegetarian
Frittatas are one of my favourite dishes, and I am forever playing around with the endless possibilities of ingredients and flavours. This particular recipe came about due to a craving for pizza, and a die-hard commitment to keeping things clean and healthy. So, frittata and pizza gave birth to Frittazza! I promise it will hit the spot. All the flavours are there, just without the crust! And of course, packed with highly bioavailable egg protein… it's a winner for breakfast, lunch or dinner!
Ingredients
Serves 4-6
- 12 organic eggs
- 35g goat's feta
- olive oil for sautéing
- ½ brown onion, peeled and sliced
- 100g bocconcini or buffalo mozzarella, sliced
- 50g semi sundried tomatoes, halved lengthways
- 5 pitted Kalamata olives, sliced
- 8-10 fresh basil leaves
- Pinch dried chili flakes
- Salt and pepper to taste
Intructions
- Preheat oven to 180°C.
- Crack eggs into a mixing bowl and beat. Add the feta and season with salt and pepper. Set aside.
- Heat a little olive oil in a deep oven proof frying pan approximately 28cm diameter. Add the onion and sauté for 3 minutes or until translucent.
- With the frying pan still on medium heat, pour the egg mixture on top.
- Arrange the bocconcini (or buffalo mozzarella), sundried tomatoes, olives and basil leaves on top.
- Sprinkle with chili flakes.
- Transfer pan into the oven and bake for 20 minutes, or until eggs are cooked through.
- Remove from oven and allow to cool slightly before serving.