Wild Eggs' Greek Fritatta

Cooking segment


3 eggs

1oz roasted tomatoes (quartered tomatoes, toss with oil, galic, salt, pepper and roast in oven for 30-45 minutes at 300F

1oz kalamata olives

1oz chopped spinach

1oz diced onions

½ oz butter/oil mix

1oz basil pesto (basil, pinenuts, parmesan, olive oil, salt, pepper)

1oz feta cheese

1oz diced tomatoes

2ea peppercinis



  1. Heat tomatoes, olives, spinach and onions in small egg pan
  2. Add eggs and let set. Flip frittata and cook for 30-45 seconds
  3. Place feta and tomatoes on top of frittata
  4. Squeeze basil pesto over entire frittata
  5. Garnish with peppercinis
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