Our handyman was over yesterday fixing a few things around the house and casually mentioned he has some chickens who lay a ton of eggs and if we like eggs. We like eggs. We like eggs a lot. Today he dropped off a huge box of eggs from his hens and I’m not kidding when I say there were a lot of eggs in that box. So many eggs that I already gave some to a friend, and am packing some up for my in laws tomorrow. So many eggs that I made the kids scrambled eggs for dinner, boiled 6 eggs for egg salad tomorrow and made myself this tasty Greek Pepper and Onion Frittata with another 2 eggs. My kitchen happens to almost always have peppers, onions, feta and olives around so putting this together for dinner was a no-brainer. Frittatas for dinner are always a favorite of mine, and this one was no exception. Read on for the recipe.
Greek Pepper and Onion Frittata
Recipe created in Aggie’s Kitchen
2 eggs, whisked well
splash of milk
salt and pepper
1/2 small onion, sliced thin
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
2 heaping tablespoons crumbled feta cheese
6 kalamata olives, chopped
Whisk eggs and milk together well. Spray a small nonstick skillet with cooking spray and heat over medium heat. Add onion and peppers to pan, sprinkle with salt and pepper and saute for 3-4 minutes until they start to soften. Add eggs to vegetable mixture. Let eggs sit in pan for a few minutes until bottom starts to set. At this time, take a spatula and work around edges while tilting pan to let extra egg mixture fill in space around pan. Cook for another few minutes and add feta and olives on top. Place under broiler for up to 5 minutes until cooked through and golden brown. Carefully remove pan from broiler using an oven mitt and serve warm.
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