On the weekend, I eat breakfast. Or brunch, as the case may be. I skip it all week, in favor of intermittent fasting. But on the weekend! 

My dear First Reader makes me amazing omelettes. They are a mainstay here at the Nut House for dinners, when I come in tired and we don’t have solid meal plans. He makes a very pretty omelette, with skill and panache. I… do not. So instead, I make quiche, or frittata, or scrambles with my egg dishes. 

This is one of those, fast, simple, and keto-friendly. 

Mediterranean Frittata

Preheat oven to 400F

In a bowl, mix: 

• 4 eggs
• 1/2 c ricotta cheese
• splash heavy cream 

Whisk together until light and fluffy with:

• 1/4 tsp dried rosemary
• 1/4 tsp dried mint
• 1 tsp kosher salt

Set this aside (or prep it during this next process).

In a cast iron skillet, on med-high heat: 

• 1-2 tbsp oil or butter 
• 1/2 onion, diced
• 4 oz sliced mushrooms

Sauté until onions are translucent. Stir in: 

• 1/4 c sliced pepperoncinis
• 1/4 c roasted garlic cloves

Sauté briefly, then turn off heat. 

Pour egg and cheese mixture over fried prep, trying to cover evenly. 

Sprinkle: 

• 4 oz crumbled feta cheese 

Evenly over the top, then place skillet into 400F oven for 15-20 minutes until golden brown at the edges. 

Serves two, or four with other sides.