It can also be served for breakfast, lunch or dinner and also as an appetizer.
Kodi recently served a hearty frittata, using Mexican elements topped with fresh homemade salsa, along side a platter of beautiful, seasonal fruits. It was a perfect fall lunch for conversing and watching a football game.
There is also a salmon frittata in an earlier blog post.
Today, I used little 5-6 inch cast iron pans to make individual frittatas. These can be served hot or cold, and for dining or picnic.
Two individual frittatas:
Preheat oven to 350F.
4 teaspoon olive oil, divided
2 small Yukon gold potatoes, par boiled and drained, sliced
2 Tablespoons diced onion
1/2 teaspoon Alfie's seasoning
1/4 teaspoon dried oregano
1/4 cup milk
fresh ground pepper
1 Tablespoon Kalamata olives sliced, divided
1/2 cup grape or baby Heirloom tomatoes, slice in half and divided
1/3 cup baby spinach, packed, divided
1/3 cup feta cheese, crumbled, divided
Over medium low heat, put 2 teaspoons of olive oil in each small cast iron pan. Add 1 Tablespoon of onions into each pan and cook until softened. Layer the potatoes over top of the onions and sprinkle with seasoning.
In a small bowl, beat the eggs, oregano, milk and pepper together. Pour over the potatoes and top with spinach, tomatoes and finish with feta cheese.
Place in the oven and cook 20-25 minutes until eggs are cooked throughout.