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Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
These individual frittatas are great for brunch parties. Potatoes make them a satisfying main course that needs just a salad to become a complete meal. They all bake in the oven so it frees you to do other things, and they are served in their cooking containers.
Finely grind the cumin, coriander, and garlic together and immediately mix with the Aleppo and oregano.*
Extra-virgin olive oil
1 yellow onion, cut into 1⁄2-inch dice
8 large eggs
1⁄2 cup heavy cream
1 cup diced Yukon Gold potato
1 cup diced red bell pepper
1⁄2 cup pitted and halved black olives
4 ounces feta cheese, crumbled (1 cup)
Preheat the oven to 375°F.
Heat a 10-inch cast-iron or other oven-safe nonstick skillet over medium-high heat. Coat with oil (2 to 3 tablespoons) and add the onion, sprinkle with half the spice blend, and season with salt. Cook, stirring occasionally, until browned around the edges but not translucent, about 7 minutes.
Meanwhile, whisk the eggs in a large bowl until blended and then whisk in the cream, a couple spoonfuls of the remaining spice blend, and a very generous pinch of salt.
Add the potato and red pepper to the skillet along with half the remaining spice blend and a pinch of salt. Cook, stirring often, until lightly browned but still firm, 5 to 6 minutes. Add the pitted olives and stir until heated through, about 2 minutes. Stir in the remaining spice blend. If the pan is dry, add a drizzle of oil.
Divide the vegetables among six buttered 41⁄2-inch (6-ounce) ovenproof ramekins and set on a half sheet pan. Divide half the feta cheese evenly among the ramekins and pour in the egg mixture. Top with the remaining feta.
Bake until the eggs are set in the center, about 25 minutes. Serve hot, warm, or at room temperature.
If you'd prefer to us a pre-mixed blend, try 2 tablespoons of Blue Grass N12