Cooking, Recipe

Mediterranean Frittata


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. 

I do cook a lot with cast iron. Why not? 

Mediterranean Frittata

Preheat oven to 400F

Whisking cheese in gave this a lot of body. I like it.

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).

All my ‘fry’ prep. This came together nicely for ‘what have we got in the fridge?’

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. 


  • 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. 


Yummy! Easy and satisfying. With a bit of kick, and a ton of flavor.

This is also a dish you could set up the night before, and toss in the oven in the morning. You’ll want to give it a little extra cook time, though. 

1 thought on “Mediterranean Frittata

  1. Sounds wonderful. We will try this soon.
    I make a similar dish with sauteed onion, mushroom, shredded cheese, and fake crab, seasoned with dill, fresh garlic, black pepper, and Tony Chacheries’ Creole Seasoning. (A blend of salt, garlic powder, red pepper, turmeric, and other spices, advised to be used as a salt equivalent by volume).
    We often pre-make and refrigerate quiches to be baked in the morning when we have lots of people here for breakfast.
    John in Indy

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