Feel free to experiment by using your favorite herbs - oregano, marjoram, or chevril to name just a few.
2 teaspoons olive oil
8 large eggs
4 ounces feta cheese, crumbled
1/3 cup loosely packed fresh parsley or basil leaves, chopped
1/4 cup whole milk
2 tablespoons fresh rosemary or thyme leaves, chopped
1/2 teaspoon ground black pepper
1. Preheat oven to 400 degrees F.
2. In oven-safe 10-inch skillet (if skillet is not oven-safe, wrap handle with double layer of foil), heat oil over medium heat until hot.
3. Meanwhile, in medium bowl, with wire whisk, beat eggs, feta, parsley, milk, rosemary, and pepper until blended. Pour egg mixture into skillet; do not stir. Cook until egg mixture begins to set around edges, 3 to minutes.
4. Place skillet in oven; bake until frittata is set, 13 to 15 minutes. Cut frittata into wedges and serve.
(based on individual servings)
Total Fat: 19 g
Cholesterol: 452 mg
Sodium: 450 mg
Carbohydrates: 4 g
Protein: 17 g
Pair with yummy Oven-Roasted Fingerling Potatoes with Fennel and Tarragon or Potato Latkes with Pear Applesauce.
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