Fast Greekie Frittatas

I know this is going to sound really weird, but when I’m in the mood for something really quick that is healthy (and warm), I usually want a Frittata. Tonight, I cooked up one without a recipe that I thought I would share with you… because it was tasty and I wanted to remember the recipe later for myself. The frittata I made tonight resembled a warm Greek Salad because of the capers and Feta Cheese. The noodles turned out crunchy on the edges (which I absolutely loved), and the shallots are wonderful. I put my spices on after cooking – just a sprinkle of each on top… but you could add them while the eggs are cooking in the pan. This is by no means a dish for company. It is rather ugly… and my kids HATE it… but they will eat it in a pinch. I have usually made it with more veggies than this, but tonight, I didn’t have many… and there’s a layer of ice outside on the streets!

Ingredients:
Leftover Japanese Buckwheat Noodles (this is where the healthy comes in… white noodles are BAD for you)
2 Eggs
Fresh Parsley
1 Shallot
Feta Cheese
Sprinkle of capers
Butter (about 1 tblsp)
Spices (listed below)

Instructions:

Butter the bottom of a large skillet (warm the skillet to Med-High or Med and smooth a pat of butter across the bottom of the pan until it is all coated). Toss in your previously cooked buckwheat noodles, the parsley, the chopped shallot and let sizzle while you occassionally stir. Sprinkle on a teaspoon or more of capers and some Feta (to taste). Add your spices unless you want to do that at the table (since the eggs are going to cook rather quickly at this high heat). After you see some noodles getting a bit crisp and the shallot start to get opaque, pour the two eggs (lightly beaten) on top of the mass of noodles (which you can gently push inwards to make a more compact mass for your “omelet”). When the egg starts to brown on the bottom, flip the frittata over and cook on the other side until slightly browned and all egg is cooked through.

Transfer to plate and sprinkle with following spices (if you didn’t add them during cooking):

Spices:
Cayenne Pepper
Ground Black Pepper (fresh is best)
Celery Salt
Garlic Salt
Paprika
Sumac (if you have this – has a lemony-paprika flavor)

Enjoy your very quick, slightly Greekish meal! If you liked this recipe, you can try other frittatas… it’s kind of like an Italian Egg Sandwich/Quiche of sorts… one for every ingredient combination you can think of. I was thrilled when I came across them a few years back in one of those grocery store cookbooks. I’ve been making them ever since.

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