Name: Greek Frittata with Dill-Feta Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 12 large eggs; Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 3 cloves garlic, thinly sliced; 3 scallions, thinly sliced (white and green parts separated); 1/2 teaspoon dried oregano; 1 cup grape tomatoes, halved; 3/4 cup crumbled feta cheese (about 4 ounces); 3 tablespoons chopped pitted kalamata olives; 2 tablespoons red wine vinegar; 1 head green leaf lettuce, shredded; 1/4 cup chopped fresh dill

Directions

Preheat the broiler. Whisk the eggs, 2 tablespoons water, a big pinch of salt and a few grinds of pepper in a medium bowl. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the garlic, scallion whites and oregano and cook until the scallions are golden, 1 to 3 minutes. Add the egg mixture and stir with a rubber spatula to evenly distribute the scallion mixture. Draw the edges of the egg toward the center of the pan with the spatula a few times. Reduce the heat to medium low and cook, undisturbed, until the edges and bottom are set but the top is still wet, about 4 minutes.
Sprinkle the tomatoes, 1/2 cup feta and the olives on top of the frittata. Transfer to the broiler and cook until the top is just set and the edges are golden, about 4 minutes. Slide the frittata out of the pan onto a cutting board and let rest 5 minutes.
Meanwhile, whisk the remaining 2 tablespoons olive oil, the vinegar and a pinch each of salt and pepper in a large bowl. Add the lettuce, dill and scallion greens; season with salt and pepper and toss. Sprinkle with the remaining 1/4 cup feta. Cut the frittata into wedges and serve with the salad.

Photograph by Ryan Dausch

Greek Frittata with Dill-Feta Salad

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