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Mediterranean frittata with olives, sundried tomato and feta
Mediterranean frittata
Prep time: 
Cook time: 
Total time: 
Serves: 4
Sundried tomatoes, feta, olives and basil are some of my favourite flavours, so this is just totally my kind of frittata!
  • 10 eggs, beaten
  • 1 red onion, finely sliced
  • 1 courgette, finely sliced into 2-3mm coins
  • 1 tablespoon coconut oil
  • 1 handful spinach
  • 10 sundried tomatoes, roughly chopped
  • 3 tablespoons sliced black olives
  • 3 tablepsoons basil pesto (shop bought or homemade)
  • 100g feta, chopped into 1cm cubes
  • salt and pepper to taste
  1. Preheat the fan oven to 200°C/ 392°F.
  2. In a large bowl, whisk the eggs and set aside. On a chopping board, dice and slice all of your ingredients so they can be added into the frittata mix when required.
  3. Heat an oven-proof frying pan (use cast iron if you have it) over a medium-high heat on the hob. Add 1 tablespoon coconut oil to the pan, and then add your sliced onions and courgette. Cook for 4-5 minutes, until the onions and courgette have begun to soften and go golden in colour. Add the spinach to the frying pan and cook for 30 seconds until the spinach has wilted and then remove the pan from the heat.
  4. Transfer the cooked onions, courgette and spinach into the big bowl with the whisked eggs in.
  5. Add to this bowl the sundried tomatoes, olives, salt and pepper and gently stir so all the ingredients are well combined.
  6. Pour the beaten egg and vegetable mixture back into the frying pan, and sprinkle the feta on top. Using a teaspoon, dollop 7-8 teaspoons of pesto as evenly as you can on your uncooked frittata mix.
  7. Put the pan back on the hob again and cook for 3-4 minutes. Use a rubber spatula to lift up the edges to check that the bottom of the frittata, the shape should hold and the underneath should be a light golden brown colour.
  8. Finally, put the pan into the oven for 20-25 mintues to allow the frittata to cook through. The frittata should be firm to touch once cooked.
  9. Let it cool for a few minutes, then cut, serve and enjoy!
Recipe by JESSIPES - Live in a Body You LOVE at https://jessipes.co.uk/mediterranean-frittata/