Mediterranean Frittata with Goat Cheese

July 11, 2012

Making frittata has been on my "to make" list every since I discovered it on the cover of a Williams-Sonoma catalog. That was about four years ago, when I was first married and started getting interested in a Williams-Sonoma catalog.

They made the frittata look beautiful, dressed in bright red bell peppers, sprinkled with cheese, and garnished with herbs. But I was apprehensive about using so many eggs, I didn't want it to taste "eggy".

Well, when I saw Jamie's frittata in her Meals in Minutes cookbook, I let myself trust her and tried her recipe. Let me tell you, it tastes just as good as it looks. This frittata is definitely going on my weeknight dinner repertoire.

It turned out light and fluffy and balanced the right combination of flavors. A real savory treat your whole family can enjoy.

The best part about this recipe is that leftovers are your friend. You can enjoy a slice cold the next day. 

{If you haven't already done so, you can enter to win Jamie Geller's two cookbooks here.}

I really appreciated that this recipe was clearly written and the cooking times were actually accurate.

Mediterranean Fritta 

2 tb butter
1 medium red onion, chopped
1 medium red bell pepper, chopped
10 large eggs
1 tb kosher salt
1 ts cracked black pepper
1/4 cup of fresh basil, chopped
1/3 cup of crumbled feta (I substituted with goat's cheese)

1. Preheat over to 375F
2. Melt butter in 10-inch ovenproof saute pan over medium heat
3. Cook onions and peppers in butter for 5 minutes, stirring occasionally
4. In a large bowl, beat eggs with salt, pepper, and basil. Pour egg mixture into the pan. Cook until edges start to set, about 3 minutes. Sprinkle with feta over eggs.
5. Transfer pan to the over and bake for 25 minutes. Using a pot holder, shake the pan to make sure the egg mixture is set and is no longer moving. Frittata will puff up and be slightly brown on top when it is done.
6. Let the frittata cool in the pan on a wire rack for about 10 minutes. Place a plate over the top of the pan and invert the frittata onto the plate. Cut into wedges. Serve at room temperature.



  1. This looks wonderful, I am planning a mushroom frittata for a brunch this weekend, maybe with goat cheese.

  2. This looks divine... I had slated a similar dish, a Spanish omlette, for my blog next week but this looks so much better - I might just postpone my post!

  3. I love the addition of feta to the frittata! Looks delicious!

  4. Beautiful pictures! I want a piece!

  5. This looks so light and delicious, perfect for summer! It makes me want to revisit Jamie's cookbook which has been collecting dust on the shelf [with all my other cookbooks! I barely have time to look at them :(]

  6. Ive never made or eaten frittata, but this makes me want to try it! Looks perfect for a brunch with family or friends!

  7. One of my favorite summer lunch ideas and a great way to recycle leftovers

  8. This looks fantastic! Such a great summer time recipe - where cold leftovers double as a great meal! Thanks for sharing it & as always absolutely beautiful pictures!!!

  9. Sina I am so honored that you reviewed my book and this recipe. I have like 5 frittata recipes across my books, the blog, the mag I love them so much and I am so so so glad you tried this! Your pictures are so beautiful, so fresh so uncomplicated and so light I love them -- it was so inspiring to see you make this and photograph it. Thank you!

  10. I love frittatas, but I always use mozzarella cheese, can't wait to try it with feta. Thanks for the idea!


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