Mediterranean Frittata

On the weekend, I eat breakfast. Or brunch, as the case may be. I skip it all week, in favor of intermittent fasting. But on the weekend! 

My dear First Reader makes me amazing omelettes. They are a mainstay here at the Nut House for dinners, when I come in tired and we don't have solid meal plans. He makes a very pretty omelette, with skill and panache. I... do not. So instead, I make quiche, or frittata, or scrambles with my egg dishes. 

This is one of those, fast, simple, and keto-friendly. 

I do cook a lot with cast iron. Why not? 

Mediterranean Frittata

Preheat oven to 400F

Whisking cheese in gave this a lot of body. I like it.

In a bowl, mix: 

• 4 eggs

• 1/2 c ricotta cheese

• splash heavy cream 

Whisk together until light and fluffy with:

• 1/4 tsp dried rosemary

• 1/4 tsp dried mint

• 1 tsp kosher salt

Set this aside (or prep it during this next process).

All my 'fry' prep. This came together nicely for 'what have we got in the fridge?'

In a cast iron skillet, on med-high heat: 

• 1-2 tbsp oil or butter 

• 1/2 onion, diced

• 4 oz sliced mushrooms

Sauté until onions are translucent. Stir in: 

• 1/4 c sliced pepperoncinis

• 1/4 c roasted garlic cloves

Sauté briefly, then turn off heat. 

Pour egg and cheese mixture over fried prep, trying to cover evenly. 

Sprinkle: 

• 4 oz crumbled feta cheese 

Evenly over the top, then place skillet into 400F oven for 15-20 minutes until golden brown at the edges. 

Serves two, or four with other sides. 

Yummy! Easy and satisfying. With a bit of kick, and a ton of flavor.

This is also a dish you could set up the night before, and toss in the oven in the morning. You'll want to give it a little extra cook time, though.