April Recipe of the Month

This dish will make your holiday brunch table extra special!

Greek Frittata Dill-Feta Salad – 4 servings

 12 large eggs
Salt and pepper
3 T. THE OLIVE MILL LECCINO OIL (DIVIDED)
3 cloves garlic, thinly sliced
3 scallions, thinly sliced, divided
½ t. dried oregano
1 cup grape tomatoes, halved
¾ cup crumbled feta cheese (4 oz.) (divided)
3 T. chopped pitted kalamata olives
2 T. THE OLIVE MILL WHITE GREEK SEASON BALSAMIC
1 head green leaf lettuce, shredded
¼ cup chopped fresh dill 

Preheat the broiler. Whisk the eggs, 2 T. water and ½ t. salt and pepper in a medium bowl. Heat 1 T. oil in large skillet over medium high heat. Add the garlic, half the scallions, and oregano; cook 1-3 minutes.  Add the egg mixture and stir with a rubber spatula to evenly distribute the scallion mixture. Draw the edges of the egg toward the center of the pan with the spatula a few times. Reduce the heat to medium low and cook until the edges and bottom are set, but the top is still wet, about 4 minutes. Sprinkle the tomatoes, ½ cup feta and the olives on top of the frittata. Transfer to the broiler and cook until the top is just set and the edges are golden, about 4 minutes. Slide the frittata out of the pan onto a cutting board and let rest 5 minutes.

Meanwhile, whisk the remaining 2 T. oil and balsamic, salt and pepper in a large bowl. Add the lettuce, dill and remaining scallions; season with salt and pepper. Sprinkle with ¼ cup feta. Cut the frittata into wedges and serve with the salad.