Master Recipe

Feta, Onion, Mint, and Oregano Frittata

Onions and piquant Greek feta cheese form the background of this warming and homey frittata, brightened up with a festive, spritely touch of citrus zest. All you need to add is a vibrant green tossed salad.

8 SERVINGS

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       EQUIPMENT: A large nonstick skillet with a lid; a 10-inch (25 cm) round baking dish.

        Extra-virgin olive oil, for oiling the dish

        6 large eggs, free-range and organic

        3/4 teaspoon fine sea salt

        1 tablespoon fresh oregano leaves, or 1 teaspoon dried

        2 tablespoons (30 g) unsalted butter

        3 medium onions, peeled, halved lengthwise, and cut into thin half-moons

        1 tablespoon coarsely grated organic orange or lemon zest

        6 ounces (180 g) Greek feta cheese, cubed

        1/4 cup fresh mint leaves, cut into a chiffonade, for garnish

1.     Center a rack in the oven. Preheat the oven to 400°F (200°C). Lightly brush the baking dish with oil.

2.     Crack the eggs into a bowl. Add 1/2 teaspoon of the salt and the oregano. Whisk to blend.

3.     In the skillet, combine the butter, onions, and the remaining 1/4 teaspoon salt and sweat—cook, covered, over low heat—until soft and translucent, about 5 minutes. Do not let the onions brown. Transfer the onions to the baking dish and sprinkle with the citrus zest. Pour the eggs over all and dot with the feta cheese. (The dish can be prepared up to 1 hour before baking. Store at room temperature.)

4.     Bake until the eggs are firm and the top is a deep golden brown, 20 to 30 minutes. Let cool slightly, then sprinkle with the mint chiffonade. Cut into 8 wedges and serve warm.