Dinner Tonight: Tomato and Basil Frittata

by phoenixortheflame

It’s been a while since I last posted, yes. But this isn’t my only blogging venture now! Recently, alive magazine (where I work as an editor) launched its new website. To keep up with the times, we added blogs to our health, lifestyle, and food sections. And guess who’s been contributing to the food blog daily? Moi, of course!

For those of you who don’t know, alive magazine has been around for over 35 years and is Canada’s trusted source for natural health and wellness (no, I don’t work in marketing. HA!). It really is a great magazine though–so pick one up at your local natural health food store for–wait for it–free! Yes, free! (You’re jumping up and down with excitement, aren’t you?)

Anyway, back to dinner–my favourite part of the day. I don’t know why I haven’t already added this recipe–I’ve made it so many times (or some variation of it, since I never refer to a recipe). All instances have elicited moans of enjoyment, so I recommend you try it out yourself. Plus, it’s like ridiculously easy, and requires only one pan. AND it’s packed with veggies, and eggs, obviously–so it’s a great meal to have post-workout.

Tomato and Basil Frittata

1 Tbsp grapeseed oil
2 medium-sized waxy potatoes, cut into a small dice
1/2 small red onion, cut into a small dice
1/2 green pepper, cut into a small dice
salt and pepper to taste
2 cloves garlic, minced
7 free-range eggs, beaten
1 cup halved grape tomatoes
3/4 cup cubed feta cheese
1 tsp dried oregano
6 basil leaves, chopped

  1. Preheat oven broiler.
  2. Heat oil in cast iron skillet over medium-high heat. Add diced potatoes and cook, stirring often, until slightly browned. Add onion and green pepper and continue to cook until mixture is browned and cooked all the way through. Add garlic, salt, and pepper. Spread mixture evenly over bottom of skillet.
  3. Meanwhile, beat eggs in medium-sized mixing bowl. Add remaining ingredients and gently mix together.
  4. Pour egg mixture over potato mixture in skillet. Cook until eggs are relatively set, about 10 minutes.
  5. Place skillet into oven on bottom rack. Once eggs are completely set, transfer to top rack and cook until browned on top.
  6. Cut into wedges and serve.
Serves 4
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