Need some extra zip in your breakfast routine? Try this delicious feta and pepperoncini frittata. It’s super simple, delightfully delicious, healthy and hearty, too! We use whole eggs, plus extra egg whites, half a cup of crumbled feta and a handful of pepperoncini, diced up. Serve with cherry tomatoes and avocado and you’ve got a great start to the day! But, it also makes a great, fast and nutritious meal any time of the day! We love to serve this with our Sun-dried Tomato & Goat Cheese Biscuits.
There are several ways to make frittatas and while some methods call for baking it in the oven in a casserole dish, others call for starting the frittata on the stovetop and them moving it into the oven to finish baking. We love this simple approach of cooking the whole thing on the stovetop. We make it sort of like an omelette, (or a pancake for that matter) because we flip it halfway through the cooking to ensure a beautifully browned crust to the top and the bottom of the frittata. We like to flip the whole frittata at once (no folds) and all of the goodies are mixed right into the beaten eggs, so it is a bit different than an omelette.
You need to use a good nonstick pan for this method, so that you can get a good flip, and you should use the largest rubber or plastic spatula that you have in your arsenal in order to flip the whole thing. This results in nice golden-brown edges, but soft, creamy eggs in the center of the frittata.
In this recipe, we like to use feta and pepperoncini as the goodies, because they are both tangy and go so well together. But, you can certainly add whatever veggies and cheese you love best for your own version. Leftover veggies are great for frittatas, because they are already cooked and you want to pre-cook or use already cooked veggies when you make a frittata. If you use raw veggies, you would likely run the risk of overcooking the frittata in order to even get the veggies to al dente.
When choosing the veggies to add to your frittata, consider what types of cheese go best with those flavors. For example, when using broccoli in a frittata, we like to use sharp cheddar cheese. Or, if we use spinach, then we love to pair that with Gruyere cheese. If you want to make a Mexican style frittata, then pepper jack would be great and would be wonderful either with leftover chicken or sausage.
Anyway you make your frittata, it’s an easy meal, with plenty of good nutrition and you get to pick the flavor profiles you love best!
Pepperoncini & Feta Frittata
- 4 whole eggs
- 8 egg whites
- 2 tbsp. cream or milk
- 1 cup crumbled feta cheese, divided use half for in the frittata and half for garnish
- 1 cup diced pepperoncini, divided use half for in the frittata and half for garnish
- 1/2 tsp. salt or lemon pepper
- 1/2 tsp. black pepper
- 2 tbsp. olive oil
- 1 avocado, sliced for garnish
- 16 cherry tomatoes, diced for garnish
- 4 sprigs cilantro, for garnish
- Beat eggs and egg whites well. Stir in cream (or milk), feta cheese, pepperoncini, salt, pepper and lemon pepper. Whisk until well-blended.
- Heat olive oil in a non-stick frying pan over medium heat. Pour egg mixture into the pan and cook until the bottom is solid enough to flip with a large rubber spatula.
- Flip frittata and continue to cook until the bottom and center are cooked through.
- Remove to a serving plate and garnish with more feta, sliced pepperoncini, diced tomatoes, avocado and a sprig of cilantro.