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Small Batch, Grand Flavor • Est. 1995

Green Za'atar Frittata

Israeli Za'atar Fritatta
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 or bowl, 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 Green 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.

Ingredients

  • 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 Green Za'atar 
  • Salt to taste

Directions

Lightly pan spray a 6-8 inch wide plate or 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 Green Za’atar. Enjoy immediately.

Notes:

Pan spray or oiling your plate or bowl is key. It keeps the egg from sticking to it and makes it so the frittata pulls away from the plate or bowl once cooked. I frequently double the recipe and then slide the frittata on to a cutting board for easy slicing. 

Tags: Breakfast Brunch Dinner Easy Eggs Flavors of the World Green Za'atar Lunch Vegetarian
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