Fritata - a la Grecque

Fritata a la Grecque

Fritatas are a great way to use up odd leftovers from the fridge.

Looking for inspiration the other evening, I found half a dozen organic eggs, some cherry tomatoes, a nearly empty jar of olives and some feta cheese in the fridge.

A fritata with a Greek spin was the obvious solution.

I did also add in some spinach.


6 eggs
1 onion (finely chopped)
Clove garlic (finely chopped or minced)
Canola oil
Handful of olives
Handful of cherry tomatoes (halved)
Feta cheese (crumbled)
Spinach leaves (coarsely chopped)
Rock salt and fresh ground black pepper


Whisk the eggs in a large bowl.

Heat the oil in a non stick frying pan.
Gently fry the onion and garlic till soft but not browned.
Add the tomatoes, olives, feta - cook till heated through.
Add the spinach leaves - cook till the leaves are wilted and reduced.

Pour these cooked ingredients into the egg mixture.
Add a little salt and a good few twists of black pepper, and mix thoroughly.

Pour the whole mixture back into the frying pan, cover and cook on moderate heat till edges and base firm up.
Remove the pan from the hot plate, and place under a preheated grill. Keep under this heat till the middle has cooked through and the top browned.
Run a heat-proof spatula around the sides and under to relaease from the frying pan.
You might need to put it back on the hot plate to ensure cooked right through.

Note - if you try and cook a fritata only on the hot plate, the chances are the bottom will be burnt before the centre is cooked through.

Bon apetit!

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