Mediterranean Frittata is a super delicious and easy to make frittata. If you’ve never made a frittata before you need to start and this is the perfect recipe to start with. Made with aromatic veggies like garlic and onions, dried herbs like basil and oregano. Chopped can tomatoes, black olives and orzo pasta round out the list of add in ingredients. Shredded mozzarella cheese tops this egg-based dish. You can never go wrong with a frittata, I always say.
What is a Frittata?
Pronounced [frih-TAH-tuh] An Italian Omelet that usually has the ingredients mixed with the eggs, rather than being folded inside, as with a French omelet. It can be flipped or the top can be finished under a broiling unit. An omelet is cooked quickly over moderately high heat and after folding has a flat-sided half-oval shape. A frittata is firmer because it’s cooked very slowly over low heat and round because it isn’t folded.
As with an omelet, any ingredient combination can be used to make a delicious, satisfying and very affordable meal. Make a Frittata for breakfast, lunch, dinner or a late-night snack. Anytime is a good time for a frittata. A frittata is a great way to use up the left-overs that are sitting in your refrigerator. You can use any combination of left-overs you have. This recipe calls for using left-over cooked orzo pasta but you could also use rice.
For this recipe we used Barilla Orzo Pasta
Delicious and Hearty.
Perfect for Breakfast, Lunch or Dinner
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 14 1/2 oz can diced tomatoes, drained
- 1 teaspoon finely chopped fresh basil
- 1/2 teaspoon dried oregano leaves, crushed
- 3/4 cup cooked orzo pasta
- 1/3 cup chopped pitted ripe olives
- 8 eggs
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoon butter
- 1 cup shredded mozzarella cheese
- 2 cups warmed spaghetti sauce, optional
Cook and stir onion and garlic in hot oil in ovenproof 10-inch skillet until tender.
Add tomato, basil and oregano; cook and stir 3 minutes.
Stir in orzo and olives; transfer mixture to a small bowl, set aside.
Beat eggs, salt and pepper in medium bowl.
Stir in tomato/orzo/olive mixture; set aside.
Melt butter in same skillet.
Add egg mixture; sprinkle with cheese.
Cook over low heat 8 to 10 minutes or until bottom and most of the middle is set.
Broil 5 to 8 minutes or until top is browned.
Cut into wedges.
Serve with warmed spaghetti sauce, optional