When making a feta frittata, it’s best to use fresh, authentic Greek feta cheese made from sheep’s milk or goat’s milk. A feta frittata will taste best when made with the freshest possible vegetables and herbs, but may be forgiving of frozen vegetables when fresh are not available. For ease of cooking and a simpler cleanup, it’s helpful to make a feta frittata in an ovenproof, nonstick skillet that can go easily from stove top to oven. Make sure to preheat the oven before starting the recipe so that it is hot when the frittata is ready to go in.
The type of feta cheese used in a feta frittata recipe or any other feta recipe can make a huge difference in the quality of the final product. Traditional Greek feta was made from sheep’s milk, but now many varieties are available that include mixtures of goat, sheep, or cow’s milk. Many countries manufacture their own versions of feta cheese that differ in texture and taste.
French feta is made from sheep’s milk and tends to be creamy and mild, while Bulgarian feta is tangier, more flavorful, and grassier. American feta is frequently made from cow’s milk and tends to be saltier, have a yellow tinge, and crumble easily. Some feta cheeses are sold pre-crumbled or marinated, which can add extra convenience and flavor. Yet most purists agree that the best feta is made from sheep’s milk or a combination of sheep and goat milk and sold in a container that retains some of its brine solution.
For those concerned with health, low-fat feta may be used, although some believe that the fillers used to make the cheese lower in fat also diminish flavor. Even full-fat feta tends to be lower in calories than other full-fat cheese. Those who are concerned with the cholesterol content of eggs may substitute egg whites for some or all of the whole eggs.
Most frittatas are made from vegetables that are sautéed with a little oil in a sauté pan or skillet on a stove top. Nearly any fresh vegetable pairs well with feta’s tangy, distinctive flavor. Some cooks add ham or sausage to the vegetable and feta cheese mixture, but this is optional. After the vegetables are cooked to personal preference, about six to eight beaten eggs are poured over the vegetables in the skillet, depending on how “eggy” the cook prefers the frittata. While the vegetables and eggs are cooking, the mixture should not be stirred while the eggs are setting, about three to five minutes.
Once the sides and bottom begin to set, the skillet should be put into the oven while the middle is still wet. If the skillet is not ovenproof, the handle may be protected with tin foil. Once the middle of the feta frittata is set, it is ready.
Feta frittatas are flavorful meal alternatives to heavier meat entrees. They make healthful and quick entrees for breakfast, lunch, or a light dinner. As a bonus, many parents find that children will eat frittatas readily, making it easier to get children to eat their vegetables.