Whole GRAIN FRITTATA

Frittatas are an egg-based dish, similar to a crustless quiche, brimming with vegetables, cheese, and sometimes herbs. Ingredients come together in just a few minutes and require a hands-off approach to cooking. After a few minutes on the stove-top, this recipe is finished off in the oven to produce a frittata with a fluffy centre and crispy, caramelized edges.

TO SHOP FOR
6 eggs
1 cup crumbled feta
1/2 cup milk or dairy-free alternative
1 small red onion, chopped
1 cup chopped tomatoes
1 cup cooked farro
1/4 cup black olives, chopped
1 cup greens (spinach or kale), roughly chopped

PANTRY STAPLES
Olive oil
Salt
Crushed chili flakes

TO PREPARE

Step 1: Start by preheating your oven to 375°F. Wash and dry all produce.

Step 2: In a large bowl, whisk together eggs and milk. Add crumbled feta, chopped tomatoes, olives, and farro to the bowl.

Step 3: In a 10-inch, oven-safe frying pan (cast iron works great), sauté the onion in 1-2 tbsp olive oil for 5-6 minutes until softened.

Step 4: Add chopped greens to the pan and cook for another 1-2 minutes until wilted down. Season with a pinch of both salt and dried chili flakes.

Step 5: Pour the egg mixture into the frying pan, gently stirring to incorporate the onions and the greens into the egg mixture. Let the frittata cook on the stovetop for 6-8 minutes until the edges start to appear firm and set.

Step 6: Place the frittata in the oven to bake for another 25-35 minutes until the middle is set (no wobbles) and the edges brown and pull away from the sides of the pan.

Step 7: Remove frittata from the oven and let cool for 5-10 minutes before slicing.

The leftover frittata will keep well in the refrigerator for 3-4 days. Enjoy it chilled or reheated for a satisfying lunch or light dinner

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