Grammy's Kitchen · Frittata · Mediterranean Frittata
One of 55 frittata recipes we measured
12 cooks on www.errenskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 16% |
| fat | 0% | 5% |
| protein add | 19% | 28% |
| vegetables and beans | 40% | 60% |
| salt | 0% | 0% |
| aromatics | 25% | 16% |
| liquid | 0% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2 small eggplants (cubed) | |
| 150 g | 1 medium red onion (chopped into bite-sized pieces) |
| 240 g | 2 bell peppers (chopped into bite-sized pieces) |
| Cooking spray | |
| 600 g | 12 large eggs |
| 113 g | 4 oz Feta Cheese (crumbled) |
| Salt and pepper (to taste) | |
| 1 g | 1 good handful fresh parsley (chopped) |
Method: 4 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“One of my eggplants was medium rather than small, and I only put in 11 eggs. I also added about 2 cups of green beans because I had them on hand. I used salt and pepper as the recipe says, but also added a generous amount of Herbs de Provence, some to the ve” — a cook, 5.0★
“Was dubious as eggplant is not always my friend, but loved this recipe. Will certainly make it again. Used fresh oregano instead of parsley. Super!!” — a cook, 5.0★