It’s Sunday morning. Which is, traditionally, supposed to be the very epitome of leisure. But I’m about to go to work. Because, well, just because. Too many uninteresting reasons to spend time writing about here, now, when what I want to do is tell you about this delicious, easy, beautiful, and nourishing frittata.
Today is, I think, the third time I’ve made it. Because, like every other recipe I’ve tried from Dale Pinnock’s The Medicinal Chef, this frittata is terrific. But today differs from the other times because today I added beans. Yup. Cannellini beans. On a whim. Because I had some left after my most recent batch of cassoulet. And it was so good that I decided to share the recipe, which differs from the original only in the addition of yogurt, beans, and feta cheese, which I also happened to have in the fridge, and a few details about how to cut the onions. Some people buy shoes. I buy groceries. Then stress about how to cook and eat everything before it goes bad. Sigh. This morning, when I was cooking, it occurred to me that I probably should have had children. Or maybe I should live in a commune. But, well, I really like living alone. So I guess I’ll just keep on as I am. It will work out. Okay. Now. Here’s the recipe.
Herbed Mediterranean fritatta (serves 4, or 1 with leftovers)
1 t. olive oil
15-16 cherry tomatoes (fewer if yours are large — mine are tiny!)
1/2 red onion, sliced into 1/2 – 3/4″ wedges
10-12 pitted black Kalamata olives
1/4 c. cooked cannellini beans, rinsed and drained (optional — canned are fine)
6 large, free-range eggs
2 T. full-fat yogurt
2 T. feta cheese, crumbled (optional)
salt and pepper
1/4 c. fresh Italian parsley, minced
1/4 c. fresh basil, minced
1/4 c. fresh spearmint, minced
Preheat the oven to 400. Heat the olive oil in a medium sized skillet over medium-high heat. Saute the onions for a couple of minutes, reduce the heat to medium, add the tomatoes and garlic, and saute for another 2 or 3 minutes. Add the olives.
Whisk the eggs and yogurt together in a medium-sized bowl, season moderately with salt and pepper (the olives and feta cheese are both pretty salty, so you don’t want to overdo it), then add the herbs. Pour the egg mixture into the skillet. Move the tomatoes and olives around so you don’t have a clump of one ingredient. Add the beans and cheese, if using, to fill in the blanks.
Reduce the heat to low and continue cooking on the stove for another 5 minutes, then transfer to the oven. Cook for 10-20 minutes, until the top has puffed but before it browns. Remove from the oven and let stand for a few minutes. Transfer to a plate or serve directly from the skillet.