Mediterranean Frittata

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!

                                               Printable Recipe

                                              Printable Recipe


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!


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Dark Chocolate Covered Caramels



1 1/2 cup unsalted, roasted sunflower seeds

2 cups dates

1/2 tsp fine sea salt

3/4 cup dark chocolate

Dash of sea salt

Line an 8 x 8 pan with wax paper.  Place first three ingredients in a food processor and blend until dough like. Press date/nut mixture evenly throughout pan.  

Melt dark chocolate in a double boiler.  Once chocolate is melted, pour onto the date/nut mixture and spread evenly.  Sprinkle with a dash of sea salt.  

Let chocolate cool at room temperature until firm.  Slice to desired portions and place in the refrigerator.  Chill for 15 minutes.  Caramels can then be removed easily and placed in airtight container.   

Stays fresh up to two weeks-if they last that long!  Enjoy!

Printable Recipe