Frittatas have a curious reputation. Maybe it’s because they are a popular staple in chic brunch circles (especially when everyone started going gluten free- a crustless quiche, how wonderful!). Maybe it’s because, to the English-speaking ear, the word frittata is somewhat hilarious.
Frittata, in my house, can be roughly translated as “I am too tired to make dinner or go grocery shopping so let’s clean out whatever we have in the fridge, mix it with some eggs, and call it a day.”
Really easy, foolproof and quick. Surely, this has to be a major crowd pleaser…
Or… not.
I work in a very male dominated industry- a total frat pack. There are pros and cons to this, for sure, but one silver lining it is that I always have a large group of very hungry gents to poll my recipe ideas with. Apparently, to the ultra-machissimo and uber-bros among them, a ‘frittata’ is a rather effeminate meal!
Pffts, lads.
Frankly, I don’t know why this would be the case- what says starving bachelor more than emptying the contents of your fridge into a bowl with some eggs? I would argue that an omelette requires far more skill in the kitchen than a frittata. So ah, gents, maybe you should revise your outdated preconceptions and all make yourselves a delicious frittata for dinner tonight.
(I could get into a whole discussion about how being a skilled cook isn’t feminine or masculine… or how much I loathe the stifling gender binary system to begin with… or how feminism means equality, and equality means ‘effeminate’ is not an insult… but I won’t. Not today.)
Right- back to the goods.
The flavours in this frittata are slightly Greek- feta, peppers, oregano. I added leftover rice, since I had some in my fridge but don’t bother cooking some up if you don’t have any on hand. Adding rice provides some extra heartiness and a fun bit of texture, but it is certainly not necessary if you’re trying to steer clear of carbs.
My favourite way to serve this is at room temperature, with some oily marinated Kalamata olives on top. They might be a bit much for first thing in the morning but if you’re enjoying this for brunch, lunch or dinner, I highly recommend adding them for an added punch of flavour.
| Roasted Red Pepper & Feta Frittata | Print |
- Olive oil
- 1 cup leftover rice (optional)
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 6 eggs, beaten
- 1 roasted red pepper, sliced into thin strips
- ⅔ cup feta cheese, crumbled
- ¼ tsp dried oregano
- Salt and pepper, to taste
- Preheat oven to 350 degrees.
- Heat a glug of olive oil in a medium pan (I love using my cast iron skillet for this as I can pop it in the oven as well). Add onion and cook until soft and fragrant. Add garlic and cook for an additional minute.
- In a large bowl, combine onions, garlic, roasted red pepper, feta cheese, oregano, rice (if using) and beaten eggs. Season with a touch of salt and pepper.
- Pour egg mixture into a greased, oven safe pan (once again, cast iron is great for this) and bake for 30 minutes, until a toothpick inserted in the middle comes out clean. Let cool for at least 5 minutes before serving.
being half-japanese, i am always playing with extra rice in one form or another. for the second time today, your rice play gets a standing ovation. thank you for the very cool share 🙂
Hi FoodGeekGraze, we love hearing from you! I’m also a rice-a-holic, so I always seem to have leftovers lying around. It’s great to be able to work them into dishes in new and different ways.