Greek Frittata

A frittata is a chameleon meal. It works as breakfast, lunch, and dinner. Easy enough to whip up in a hurry, but classy enough to serve for guests. Hearty without being heavy. Excellent vehicle for whatever needs to get used up in your fridge. Here is a Greekish version inspired by the contents of my refrigerator.

Makes: 1


  • small oven-safe saute pan


  • 2 eggs
  • 1/4 cup creamy liquid (milk, mylk, half and half, or heavy cream)
  • 1 teaspoon salt
  • olive oil
  • 1/4 cup sliced onion
  • red wine vinegar
  • 1 tomato, chopped
  • handful of arugula or spinach
  • 1/4 cup crumbled feta
  • handful of kalamata olives
  • 2 big pinches oregano, fresh of dried
  • big pinch red pepper flakes


  • In a cup, marinate the onion slices in a glug of red wine vinegar. The longer the better, but 5 minutes is enough in a pinch. Reserve onions and use the vinegar to dress a side salad.
  • Preheat oven to 425°F.
  • Whisk together eggs, milk, and salt and let sit at room temperature. Giving the eggs and salt time together for 5+ minutes will produce a fluffier texture. If you have extra time, let the mixture come to room temperature for even more fluff.
  • Add a healthy splash of olive oil to the pan (enough to coat bottom and sides)  and heat over medium.
  • Add onions, tomatoes, greens, feta, olives, oregano, and red pepper flakes to egg mixture and stir to combine.
  • Pour mixture into pan. Cook on the stove until the bottom has solidified, about 10 minutes.
  • Transfer to top rack of oven and cook until the top of the frittata has solidified, about 7-8 minutes.


It’s still brutally hot here in southwest Florida. But with the start of the veggie-growing season, I can finally fight the heat with a favorite refreshing recipe — gazpacho. Gazpacho is a classy crowd-pleaser. Once comfortable with the tomato-cucumber variety, branch out! I love me a strawberry gazpacho or an almond-garlic-bread number. The world is your bowl of ice cold soup.


  • An assortment of cucumbers and tomatoes, roughly chopped (poblano and bell peppers work too); enough to fill a blender about 2/3 up
  • Half an onion, peeled
  • A few cloves of garlic, peeled
  • An assortment of fresh herbs of choice (cilantro, dill, mint, basil, parsley, chives, etc)
  • Vinegar, salt, and pepper to taste


  • Add all the herbs and veggies to the blender. Pour in a small handful of salt and a healthy glug or two of vinegar. Blend until happy with the consistency. Taste to determine if the gazpacho is acceptably zingy. Add more vinegar, salt, and pepper as needed. 
  • Feeling fancy? Top with chopped herbs and veggies, yogurt, and a swizzle of olive oil.
Kitchen Basics

Pizza Sauce

When making pizza, don’t cook your tomato sauce. A can of uncooked, doctored-up crushed tomatoes makes the best pizza. Don’t trust me? I learned this trick from America’s Pizza Daddy Chris Bianco. It ensures a bright acidity that makes for a much more vibrant pie than cooked tomato sauce.

Since this recipe is a snap, I bet you’ll have time to whip up an additional sauce: pesto.

Makes: 2 large pizzas


  • 1 can nice crushed tomatoes
  • 1/2 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1/2 tablespoon salt
  • 1/2 teaspoon honey


  • Mix ingredients thoroughly. Taste to see what else it needs. Doctor it up and set aside. The tomato sauce will keep covered in the fridge for at least a week.