Ingredients:

  • 6 large eggs
  • 2 tablespoons milk or cream
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • (Optional) Pinch of red pepper flakes

Instructions:

  1. Preheat oven to 375°F (190°C). Sauté red onion and bell pepper in olive oil over medium heat until softened. Add garlic and cook until fragrant.
  2. Stir in cherry tomatoes and olives. Cook until tomatoes begin to soften slightly.
  3. In a separate bowl, whisk together eggs, milk (or cream), salt, pepper, and red pepper flakes (if using).
  4. Pour egg mixture over the vegetables in the skillet. Sprinkle with feta cheese, basil and oregano.
  5. Transfer skillet to the preheated oven and bake until the frittata is set and lightly golden brown. Check for a slight wobble at the center to determine it's done. This can take 15-20 minutes.
  6. Let the frittata cool slightly before slicing and serving. A few minutes of resting will let the frittata set further.