This recipes takes about 3 minutes and only dirties a couple dishes. Through out the year this recipe evolves with whatever is in season and whatever veggies I have in my fridge. The foundation is always a light spritz of olive oil on my plate, eggs and a 2 minute cook. Once my eggs are 3/4ths of the way cooked, I load them up with veggies such as leftover tomato sauce and arugula. I finish the open faced omelet for another minute in the microwave and give my frittata a generous sprinkle of whatever spice I’m craving. Here I used our Israeli Za’atar that has toasted sesame seeds, dill, oregano and sumac for a kick of tartness. Surprise your family with a perfectly cooked frittata that took as long as making your cup of joe.
- Olive oil pan spray
- 1/2 cup egg whites or whisked eggs
- 1/4 cup marinara sauce
- 1/4 cup grape tomatoes, sliced
- 1 tablespoon feta cheese
- 1/4 cup arugula
- 1 teaspoon Israeli Za’atar
- Salt to taste
- Lightly pan spray a 6-8 inch wide bowl. Pour in your eggs and microwave for 2 minutes on high or until your eggs are at least 3/4th of the way set.
- Evenly spread your marinara sauce to cover the eggs. Next add the sliced tomatoes and sprinkle on the feta. Microwave for another minute. Cover your bowl with a napkin or lid to avoid bubbling marinara sauce from making a mess in your microwave.
- Once your frittata is fully cooked, garnish it with fresh arugula and Israeli Za’atar.
- Enjoy immediately.
Pan spray or oiling your bowl is key. It keeps the egg from sticking to your plate and makes it so the frittata pulls away from the plate once cooked. I frequently double the recipe and slid the frittata on to a cutting board for easy slicing.
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