This dish is one of those serendipitous results of experimenting with stuff you already have in your fridge. I had leftover feta cheese and sundried tomatoes from making Greek salad earlier in the week. I also had lots of eggs to use up. My go-to frittata recipe required ingredients I didn’t have around, but what if…?
That afternoon, the Greek frittata was born.[sc:shn-ad3]
This is an easy recipe, the most time-consuming part being waiting for the frittata to cook. And you can fill those 12-15 minutes with any short-term activity you find relaxing or necessary, like catching up on e-mails or flipping through a good book. It’s a versatile recipe, too. If you want to make it more Greek-influenced, you can swap out the scallions for black olives and/or spinach. Despite this dish’s deceptive ease, it tastes like a real treat. Add additional easy breakfast items like fruit, toast, and bacon, and you have the makings of an any-time-of-day luxury brunch.
1 T milk
3 scallions, finely chopped
¼ to ⅓ cup sundried tomatoes
3 oz feta cheese