Friends don’t let friends go without feta.
It’s a philosophy my friend Eralda and I share. She grew up in Albania, where it was a requisite part of daily eating. I grew up in California, where it was a regular feature in and on my mom’s salads, casseroles and pasta dishes. Hence, the two of us take turns ordering feta by the bucket (I mean that literally!) to satisfy our shared love and need of the delicious stuff.
My husband did not grow up in Albania, nor California. Feta had no place at the Arkansas dinner table of his youth, so he is less than thrilled about the bucket of cheese in the refrigerator.
But he’s a good sport, and with some tasty recipes up my sleeve, I’m slowly bringing him around. The fact that it is high in protein and low in fat scores big points with him ( and me– not that I need further convincing), too.
This is a winning recipe in both of our opinions. It is frugal, comes together in minutes, tastes wonderful, and makes great leftovers, too.
I’m warning you, though: eat it often enough and you may develop a feta fetish, too.Print
- In a medium bowl, whisk eggs with salt, pepper and optional caraway.
- Heat oil in a medium cast iron or other ovenproof skillet set over medium heat. Add onions and peas; cook and stir 2 minutes. Add peppers.
- Add eggs and cook 1 to 3 minutes until almost set. Sprinkle with feta.
- Place under broiler and broil 2 to 4 minutes until golden. Cut into wedges and serve.
- Category: Frittata (breakfast, lunch or dinner)
- Serving Size: 1/4 of frittata
- Calories: 201
- Sugar: 1.9 g
- Sodium: 450 mg
- Fat: 13.1 g
- Saturated Fat: 4.8 g
- Carbohydrates: 5.1
- Fiber: 1.6 g
- Protein: 14.2 g
- Cholesterol: 292 mg