My great buddy from Ecuador gave me the recipe for this seviche. With raw fish, shrimp, or scallops, this dish is also fantastic. When using canned oysters, wrap the dish in plastic wrap and chill for about 30 minutes. If using raw shrimp, scallops, or fish, cover with plastic wrap and chill for at least 2 hours, or until the middles are opaque.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 1 10-inch frittata |
Ingredients
- 1 tablespoon olive oil
- ⅔ cup 1-inch pieces broccoli florets
- ½ red bell pepper, chopped
- ½ sweet onion, chopped
- 6 marinated olives, chopped
- 2 eggs
- 2 egg whites
- 2 tablespoons whole milk
- 1 pinch salt and ground black pepper to taste
- ¼ cup crumbled sheep’s milk feta cheese (Optional)
Instructions
- Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
- Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
- Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.
- If you are serving those with heartier appetites, increase the eggs to 3 whole and 3 whites.
- This can be made with almost any combination of whole eggs, whites, Egg Beaters(R), etc., but if using whites only, I’d recommend adding some fresh chopped herbs for more flavor.
- If using cast-iron pan, make sure it is well-seasoned or the frittata may not flip easily.
- You could cook it uncovered in the oven instead of flipping it, which is a traditional frittata cooking style.
- Good quality olives and feta add a lot to the taste of this dish, so splurge if you can!
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 215 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 8 g |
| Sodium | 627 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I measured for a 10” pan. Very hard to flip! Cut in into four pieces and turned it that way to finish cooking. Tasted good.
Very nice, I’ve made it twice first one I put in smoked bacon bits and second ham. Yum
Very nice, I’ve made it twice first one I put in smoked bacon bits and second ham. Yum
A very good and healthy breakfast! The times and temps the submitter gave in the recipe are spot on too.
This made a tasty and quick summer dinner with sourdough toast and a spinach salad. I used 3 eggs with 3 whites, a whole cup of broccoli, green onions instead of the sweet onion, and not quite as much feta as called for in the recipe.