Feta Cheese Frittata with Olives and Sun-Dried Tomatoes; Parsley Salad with Cornichons

By Ira,

Feta cheese, olives, and sun-dried tomatoes go very well together in this Frittata; and the parsley salad is very refreshing next to it. Serve this with bread of your choice such as a Ciabatta.

Feta Cheese Frittata with Olives and Sun-Dried Tomatoes

Serves 4 – Adapted from Cover and Bake by Cook’s Illustrated

  • 1 tablespoon unsalted butter
  • 1 small onion, minced
  • 1 small garlic clove, minced
  • 2 tablespoons minced fresh basil leaves
  • 1/2 cup oil-packed sun-dried tomatoes, drained, patted dry, and coarsely chopped
  • 1/4 cup black olives, pitted and diced
  • 2 ounces feta cheese, crumbled (1/2 cup)
  • 1/2 teaspoon ground black pepper
  • 10 eggs

In a medium bowl, lightly beat the eggs, then add the feta and black pepper. Set aside.

In a non-stick 10-inch skillet over medium heat, add the butter. Then add the onion and garlic, and cook for about 4 minutes until softened.

Add the basil, tomatoes, and olives, stir,

and spread into an even layer.

Pour the egg mixture into the skillet. Stir lightly with a fork, then leave it alone when it starts to set. Once the bottom is set and firm, transfer it under the broiler (about 5 inches away from the broiler) on low setting. Bake until it is set for a few minutes, but check it constantly so the top doesn’t burn.

When done, loosen the edges and with a rubber spatula, then invert it (or slide it) on a serving plate.

Parsley Salad with Cornichons

Serves 4 – Adapted from Tamar Adler’s An Everlasting Meal: Cooking with Economy and Grace

  • 1 bunch flat leaf parsley- stems removed
  • 3 scallions or 1 shallot, thinly sliced
  • 1 teaspoon drained capers
  • 4 cornichons, thinly sliced
  • juice of 1 lemon
  • 3 tablespoons olive oil
  • salt and pepper

In a large bowl, mix the parsley, scallions, capers, and cornichons together.

In a small bowl, mix lemon and olive oil together and add it to the salad.

Sprinkle with salt and pepper to taste.

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