Mediterranean Frittata Recipe

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Mediterranean Frittata Recipe
Mediterranean Frittata Recipe photo by Taste of Home
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Mediterranean Frittata Recipe

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Publisher Photo
With red peppers, this delicious egg bake looks festive for Christmas. Italian bread, feta cheese and olives give the frittata Mediterranean flair.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 2 medium onions, halved and thinly sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup chopped roasted sweet red peppers, drained
  • 1/2 cup chopped pimiento-stuffed olives
  • 3 cups cubed Italian bread
  • 1/2 cup crumbled feta cheese
  • 6 eggs, lightly beaten
  • 1/2 cup chicken broth
  • 1/4 teaspoon pepper

Directions

In a large skillet, saute onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in red peppers and olives. Place bread cubes in a greased 9-in. deep-dish pie plate. Top with onion mixture and cheese.
In a large bowl, whisk the eggs, broth and pepper; pour over cheese. Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting into wedges. Yield: 6 servings.
Originally published as Mediterranean Frittata in Country Woman Christmas Annual 2007, p28

  • 2 medium onions, halved and thinly sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup chopped roasted sweet red peppers, drained
  • 1/2 cup chopped pimiento-stuffed olives
  • 3 cups cubed Italian bread
  • 1/2 cup crumbled feta cheese
  • 6 eggs, lightly beaten
  • 1/2 cup chicken broth
  • 1/4 teaspoon pepper
  1. In a large skillet, saute onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in red peppers and olives. Place bread cubes in a greased 9-in. deep-dish pie plate. Top with onion mixture and cheese.
  2. In a large bowl, whisk the eggs, broth and pepper; pour over cheese. Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting into wedges. Yield: 6 servings.
Originally published as Mediterranean Frittata in Country Woman Christmas Annual 2007, p28

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Reviews forMediterranean Frittata

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Lynn M. User ID: 1616251 149294
Reviewed Aug. 7, 2011

"I'm surprised people are able to review a recipe they've never made! Please people, don't put anything down unless to make the recipe."

MY REVIEW
cathy27 User ID: 3342857 81642
Reviewed May. 2, 2010

"Sounds like it might be good but I don't see any nutrition facts on this recipe. I only try the ones that have the facts"

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