The holidays are over and we’re back to running around trying to get everything done in 24 hours. I love cooking but sometimes I want to be able to do my own things and not worry about what’s for dinner and how long it’s going to take to prepare. I’ve decided to be a bit more organised (not sure how long it will last!) and do most of the cooking before I go to the gym every evening. That way when I come home, I just need to put together a quick side-salad or simply reheat what I’ve made earlier. Frittata is the perfect meal for this type of situation: you can make it ahead of time and usually it tastes even better cold.
If you love your frittata then this mediterranean frittata is an absolute MUST. It’s got everything you need: feta cheese, sundried tomatoes, kale and eggs. It’s healthy, hearty, light and so tasty. I absolutely love it! It has all the flavours of the mediterranean mingled together: the salty feta and the fresh mint, the slightly bitter kale and the sweet sundried tomatoes. Plus, you get a whole load of vitamins, iron, potassium, calcium and magnesium in one meal!!!
This recipe is based on Gino d’Acampo‘s “baked omelette with sun-dried tomatoes, rocket and feta cheese” (from his cookbook Buonissimo) and using Gino’s favourite expression I would definitely say that this is FANTASTICO!!!
I’ve made a few changes to the original recipe. I didn’t quite follow the measurements and I used onions instead of leeks, kale instead of mixing kale and spinach and I ‘ve added black olives. I’ve tried the recipe using only spinach and it’s just as good. This recipe is a good base to play around and create new flavours. Have fun and please, please, please your feedback is IMPORTANT! Do let me know what you think 🙂
- 2 Tbsp extra virgin olive oil
- 2 medium onions, thinly sliced
- 80g or a nice big bunch of arugula
- 200g of kale (or spinach or a mix of both), shredded
- 8 large eggs
- 3 Tbsp of chopped fresh mint leaves
- 80g of Greek feta cheese, crumbled
- 3 Tbsp of freshly grated Parmesan cheese
- 50g of sundried tomatoes, drained and thinly sliced ( I used my homemade oven-roasted cherry tomatoes which I left whole)
- 10 roughly chopped black olives
- Salt and Pepper
- Preheat the oven to 170ºC / 325ºF / gas mark 3.
- Heat the oil in a large saucepan over medium heat and cook the onions until tender and golden brown. Add the arugula, the kale (and/or spinach) to the pan and continue to cook for about 5 minutes until they have wilted. Transfer the mixture to a large bowl and leave to cool slightly.
- When the mixture is slightly cooler, add the tomatoes, mint, feta, parmesan and black olives.
- In a separate bowl, break the eggs and beat them with fork. Add to the kale mixture. Season and mix well. Be careful as the Feta, the Parmesan and the olives are already salty.
- Transfer to a non-stick shallow 20cm cake tin. I always oil my tins a bit. Pour in the mixture and bake in the middle of the oven for about 40 minutes or until just set. Allow frittata to cool a bit before slicing!