Description
If you have too many eggs, make a frittata. This Greek version includes peppers, onions, kalamata olives and feta cheese.
Ingredients
- 2 whole Eggs, Whisked Well
- 1 teaspoon Milk
- ½ whole Small Onion, Sliced Thin
- ¼ whole Red Bell Pepper, chopped
- ¼ whole Green Bell Pepper, Chopped
- 1 pinch Salt
- 1 pinch Fresh Ground Pepper
- 2 Tablespoons Crumbled Feta Cheese
- 6 whole Kalamata Olives, Rough Chopped
Preparation
Preheat broiler.
Whisk eggs and milk together well.
Spray a small nonstick skillet with cooking spray and heat over medium heat. Add onion and peppers to pan, sprinkle with salt and pepper and saute for 3-4 minutes until they start to soften.
Add eggs to vegetable mixture. Let eggs sit in pan for a few minutes until bottom starts to set.
At this time, take a spatula and work around edges while tilting pan to let extra egg mixture fill in space around pan. Cook for another few minutes and add feta and olives on top.
Place under broiler for up to 5 minutes until cooked through and golden brown. Carefully remove pan from broiler using an oven mitt and serve warm.
