Esther's Feta Cheese and Tomato Frittata

For this dish, we use farmstead feta cheese, made from the milk of our favorite milker, and matriarch of the herd, Esther. This versatile dish can easily be made vegetarian by omitting the ham, and adding a sliced sautéed potato or other veggies. (Serves 4 – generously)

In large nonstick frying pan Saute together:

1 T olive oil,
½ cup chopped ham
2-3 scallions, chopped Whisk together:
6 large or 8 small eggs
1 T Milk
Tabasco (6 shakes)
Pour into frying pan on low heat and stir to combine eggs and meat/onions. Gently add:
1 tomato (diced)
3-4 ounces of feta cheese, crumbled

Preheat broiler; Put a lid on the pan to cook the eggs until almost done, but still a little runny.
Put under broiler to finish cooking and lightly browned on top.
Sprinkle with additional chopped tomato, fresh chopped herbs and more feta cheese. Cut into wedges and serve.

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