27th Jan 2019
This frittata has all the flavours of your favourite Greek salad. Olives and eggs might seem like an unusual combo, but they actually pair nicely. To save time, you can prepare the tzatziki the night before. Just give it a good stir before serving.
Greek Frittata with Tzatziki
1 tbsp bacon fat, lard, tallow, or fat of choice
220g ground lamb
1 tsp Greek Seasoning Blend (see below)
½ tsp sea salt
1 clove garlic, minced
6 large eggs
¼ tsp ground black pepper
75g diced courgette
100g cherry tomatoes, halved
30g baby spinach
45g black olives, chopped
1-2 tbsp water or stock (optional)
100g crumbled feta
Tzatziki Sauce (see recipe below), for serving
Greek Seasoning Blend
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp garlic powder
2 tsp onion powder
2 tsp ground black pepper
1 tsp dried dill
1 tsp dried marjoram
½ tsp dried thyme
½ tsp ground cinnamon
½ tsp ground nutmeg
In a 25cm pan, warm the fat over medium-high heat. Crumble the ground lamb into the pan. Cook, stirring occasionally and breaking up the meat with a spoon or meat chopper, for 3 minutes. Stir in ½ tsp of the Greek seasoning, ¼ tsp of the salt, and the garlic and cook until the lamb is almost cooked through, 3-5 minutes.
While the meat is cooking, in a bowl, lightly beat the eggs. Whisk in the remaining ½ tsp Greek seasoning, ¼ tsp salt, and the pepper. Set aside.
If the pan is dry, add some additional fat. Stir in the courgette, tomatoes, and spinach and cook until courgette becomes soft but not mushy, 3-4 minutes. Stir in the olives. If needed, use the water to deglaze the pan, scraping up any browned bits stuck to the bottom.
Reduce the heat to medium. Pour in the egg mixture. Stir in half the feta. Allow the eggs to cook until the egg mixture is about halfway set, about 4 minutes. While they cook, use a silicone spatula to gently pull the eggs away from the sides of the pan. Do not scramble the eggs, but allow some of the raw egg mixture on top to pour into the open space you created with the spatula.
When the egg mixture is about halfway set, sprinkle the remaining feta on top. Reduce the heat to medium-low and cover the skillet. Allow the frittata to cook undisturbed for 5 minutes.
Check the frittata. You will know it is done when it puffs up and the eggs no longer appear wet in the centre. Remove the pan from the heat and allow it to sit for a few minutes. Run a sharp knife around the edge of the frittata.
Cut the frittata into wedges and use a spatula to carefully remove it from the pan. Serve warm with the tzatziki on the side.
Makes about 250ml
½ cucumber, striped (lightly peeled) and grated
250g plain full-fat Greek yoghurt, coconut milk yoghurt, or almond milk yoghurt
2 tsp fresh lemon juice
2 cloves garlic, pressed or finely minced
ground black pepper
Place the grated cucumber in a sieve set over a bowl. Sprinkle with ¼ tsp sea salt, stir, and set aside for 10 minutes.
Use a spatula or the back of a large spoon to press as much liquid as possible out of the grated cucumber. Stir and press again. Repeat until no more liquid is coming out. Transfer the cucumber to a small bowl and stir in the yoghurt, lemon juice, garlic, and ¼ tsp pepper. Taste and adjust the salt and pepper. Place it in the refrigerator until ready to serve.
Note: This tzatziki recipe calls for only half a cucumber because a higher yoghurt-to-vegetable ratio is nice for topping a frittata. Feel free to use more cucumber in yours if you prefer (adjust the salt accordingly).
Extracted from The Keto Reset Diet Cookbook by Mark Sisson (Hardie Grant, approx €17). Photography © Andrew Purcell.
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