Ok, it's the middle of the week and you are already thinking about the weekend! This Mediterranean frittata is one of my go to favorites that can be prepared ahead so more time is spent having fun with family and friends. Not that cooking on the weekends isn't fun, but it is spring and there's a lot to be done!
Several of the items for this recipe were purchased at the Greensboro Farmers Curb Market. This frittata was made with fresh eggs from Meadows Family Farms and hothouse tomatoes from Mindenhill Farms. I always feel good knowing that I am supporting local farms and cooking with super fresh foods!
This Mediterranean frittata is a powerhouse when it comes to nutrition! Artichokes, Kalamata Olives, tomatoes, and olive oil are all high in antioxidants, anti inflammatories, and all have shown to have a negative effect on cancer cell growth. Eggs contain the antioxidants lutein and zeaxanthin which are powerful protectors of the eyes and are known to reduce the risk of cataracts and macular degeneration. Eggs are also a great form of protein that can keep you feeling full longer which is beneficial in weight loss.
This recipe can be served for lunch or dinner, just add a fresh salad!
There, your weekend made easy! And healthy!
1/3 cup extra virgin olive oil
1 ½ cup chopped onion
1 tsp. chopped garlic
¼ tsp. Cayenne pepper
Salt & pepper to taste
1 can (13.75 oz.) artichokes, drained and chopped
8 large eggs
¾ cup sliced Kalamata olives
1 medium fresh tomato, about 5-6 slices
6 oz. thinly sliced sharp white cheddar cheese
Preheat oven to 350°
Heat the olive oil, onions, garlic, and Cayenne pepper in a 12 inch cast iron pan, or oven safe skillet, until onions are opaque
Add artichokes and sauté for several minutes; level all ingredients and slightly press firmly in pan
Beat eggs and pour into pan
Spread olives evenly on top of the eggs followed by tomato slices
Top with cheese
Bake for 30 minutes; for a crispier topping broil for 1-3 minutes until slightly brown
Cool, slice, & serve!