Herbed Mediterranean frittata

Herbed Mediterranean frittata

By
From
The Medicinal Chef
Serves
1-2
Photographer
Martin Poole

This is a great dish for those mornings when you wake up and feel so ravenous that you could eat anything in sight. It’s big on flavour, big on nutrition.

Ingredients

Quantity Ingredient
olive oil, for cooking
6 cherry tomatoes
1/4 red onion, finely sliced
1 garlic clove, finely chopped
5-6 black olives, pitted
3 large free-range eggs
small handful fresh parsley, finely chopped
small handful fresh basil, finely chopped
small handful fresh mint, finely chopped
sea salt
black pepper

Method

  1. Preheat the grill to medium. Heat a dash of olive oil in a small frying pan or omelette pan over a medium heat. Add the cherry tomatoes, onion and garlic to the pan, season with salt and cook until the onion has softened. At this stage, throw in the olives.
  2. Whisk the eggs in a small bowl, season with salt and pepper and stir in the chopped herbs. Pour the eggs into the pan.
  3. Keep the pan on a consistent medium-high heat for 3–4 minutes, enough time to cook the lower portion of the frittata. At this point, place the pan underneath the preheated grill to cook the top part of the frittata. To check if it’s cooked, insert a knife in it. If you can see a lot of runny egg, cook it for a minute or two longer. Allow to stand for a minute before serving.

Good for

  • Skin

    Mental health & nervous system: Depression

    Digestive system: Bloating

    Reproductive & urinary systems: Polycystic ovary syndrome
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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