Gigi Sosnoski's New York City Sunday frittata
This New York City Sunday Frittata comes from the cookbook 'Made With Love', and it contains a burst of flavour - herbs (basil, thyme, oregano), cheese (feta, gruyere) and a kiss of the Mediterranean - olives and sun-dried tomatoes.
|¼ tsp||Olive oil|
|1||Red onion, chopped|
|2||Garlic cloves, minced|
|1||Capsicum, red or orange, chopped|
|150 g||Brown mushrooms, chopped|
|12||Kalamata olives, rinsed and chopped|
|3||Sun-dried tomatoes, chopped|
|1 tsp||Sea salt|
|1 tsp||Black pepper|
|½ tsp||Dried oregano|
|½ tsp||Dried basil|
|½ tsp||Dried thyme|
|400 g||Baby spinach, washed and drained|
|10||Eggs, beaten (spca blue tick)|
|200 g||Goat feta, crumbled|
|75 g||Gruyere cheese, grated|
- Preheat the oven to 180 degC. Grease a 20cm x 28cm baking dish.
- In a large frying pan, melt the butter and olive oil, then add the onion, garlic and capsicum, sauteing for a couple of minutes.
- Add the mushrooms, olives and sun-dried tomatoes along with the salt, pepper and herbs, and continue sauteing for a couple more minutes.
- Add the spinach to the mixture (you may have to add half at a time) and cook until wilted and soft.
- Drain the vegetable mixture well in a large colander to remove any excess liquid.
- In a big bowl, beat the eggs, milk and crumbled feta together, then add the vegetable mixture and mix to combine.
- Pour into the prepared baking dish and sprinkle the top with gruyere.
- Bake in the preheated oven for 35-40 minutes until golden brown on top.
- To check if the frittata is ready you can do the toothpick test - insert a toothpick in the centre and if it comes out clean it is done!
- Cool for 15 minutes before cutting. Serve hot, at room temperature or chilled, with a side salad, spicy home-made salsa or fruit.