Frittatas are thick, sturdy Italian omelette pies that can be loaded with any vegetable, herb or cheese according to season or taste, and they're so versatile and easy to make that it's no wonder I've been really getting into them lately for Sunday breakfasts. Filling, nourishing and delicious, I've usually got leftovers for a ridiculously easy reheated breakfast on Monday morning too.
I came up with this meatless Greek-style frittata this past weekend in honour of Peter M, who as a decent and proper Greek will be giving up meat and dairy for a few days or so as part of the Greek Orthodox Lent. I'm not Greek myself, but this frittata was so tasty that it won't be on my account if Peter backslides!
|Greek Feta & Olive Frittata|
|Recipe by Lisa Turner|
Published on March 11, 2008
Greek-style frittata seasoned with dried herbs and loaded with sweet pan-roasted tomatoes, creamy Feta cheese and tangy Kalamata olives — an amazing breakfast or lunch
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This is my submission to Art You Can Eat. The theme this month is eggs.