Vegetable frittata from Tuscany

An amazing frittata that is suitable for a special dinner or a delicious breakfast on a lazy Saturday when there is time to indulge. Olives, vegetables, and cheese blend into a meal that is a combination of an omelet and a pie.


4 eggs

1/3 cup milk

1.5 cups chopped spinach

1/2 cup chopped dry tomatoes

1/2 cup chopped Clemente olives

1/4 cup crumbled feta cheese

Teaspoon Italian Spice Blend

1 tablespoon olive oil

Chopped leaves from 5 branches of basil


Preheat oven to 200C.

Spread olive oil on a deep pan suitable for the oven (without a plastic handle).

Whisk the eggs with a hand mixer until you get a really fluffy blend.

Stir in all the vegetables, cheese, and spices and spread in the pan.

Pour the eggs over the vegetables and stir a little.

Bake for 20-15 minutes.

Sprinkle over more feta or basil if you like.


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Hi, My name is Ilana,

Hi, My name is Ilana,

And this is my blog.

Over the years I accumulated a lot of knowledge on the subjects I write about in this blog.

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