SAN DIEGO — When I worked as a private chef for a family in Deer Valley Utah, I would make a couple of frittatas up the night before. That way in the morning they would just warm them up for breakfast before they hit the slopes.
I love a frittata recipe because they're just like a quiche, but they take out that whole crust step, which can sometimes go totally wrong.
Mediterranean Frittata
- 8 large Eggs
- ½ cup Half & Half or Whole Milk
- 1 cup crumbled Feta Cheese
- 1 cup Spinach
- 1 cup Cherry Tomatoes, halved
- 1 cup Artichoke Hearts, halved
- ½ cup Green Onions, sliced
- 2 tbsp Garlic, minced
- 4 slices Prosciutto, chopped
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
- 2 tbsp Olive oil
Preheat oven to 325°, mix eggs, Half & Half, salt and pepper and then set aside. Heat a 12-inch cast iron or non-stick fry pan to medium-high, add olive oil and sauté Green Onions and Garlic for 2 - 3 minutes. Then add the Spinach, Artichokes and Tomatoes and sauté for a couple of additional minutes.
Next in goes the eggs and half the feta cheese combining all the ingredients and stirring gently. Reduce heat to medium and wait for slight bubbling on the edge, top with the rest of the Feta cheese and pop in the oven to bake for 12-15 minutes, insert knife in the middle and it should come out dry. Remove from oven and let rest for 10 minutes, serve warm.
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