Greek Style Fritatta
- Preparing Time: 25 minutes
- Total Time: 10 minutes
- Served Person: 6
- 5 eggs
- 2 tablespoons olive oil
- 2 tablespoons fresh oregano chopped
- smoked paprika
- salt & pepper to taste
- 4 asparagus spears (up to 6), cut in 2 pieces
- 1/2 red onion coarsely chopped
- 1/4 cup sun-dried tomatoes (i used the kind packed in oil, but dried & reconstituted ones a
- 4 roasted artichoke hearts cut in 4-6 wedges
- 1/2 cup pitted kalamata olives coarsely chopped
- 1/2 cup feta cheese (up to 1 cup), crumbled
- Carbohydrate 15.2761533333333 g
- Cholesterol 892.375 mg
- Fat 26.060035 g
- Fiber 6.26498340710004 g
- Protein 31.6870383333333 g
- Saturated Fat 8.72664166666667 g
- Serving Size 1 1 Serving (342g)
- Sodium 682.847666666667 mg
- Sugar 9.01116992623329 g
- Trans Fat 3.78628533333334 g
- Calories 410 calories
Directions: 1. Preheat oven to 350F/ 180C 2. In a medium-sized bowl beat eggs with 1 tbsp olive oil and set aside. 3. Over medium high heat, saut onions and asparagus in a small-medium sized non-stick, oven-proof skillet until the onions are translucent (about 3-4 minutes). Add the tomatoes, artichoke hearts, and olives and saut for another minute or two to mix everything up. 4. Add the feta, oregano and salt & pepper to the eggs, Mix well and pour over the veggies in the pan. Continue to cook until the eggs begin to set around the edges (3 minutes or so, longer if youre adding more eggs and making it for more people). 5. Sprinkle with a little smoked paprika and bake for 15 minutes or until its set in the center and becomes golden. 6. Using a spatula, ease the frittata around the edges and under the bottom to make sure it wont stick when you slide it onto a serving plate.
