This is what the Italians call a frittata and we call it strapatsada. There are many versions from all over Greece and depending on the area its name can change too. I’ll give you a family size one, which can be made for the whole family with a salad and crusty bread on the side and is yummy.
Ingredients:
10 eggs
1 large red onion, sliced
3 tomatoes cut in large pieces like for a salad
10-15 pitted Kalamata olives
400 grams of feta, crumbled
3 tablespoons of finely chopped parsley
salt and pepper to taste
2 tablespoons olive oil
Method :
1. Beat the eggs in a bowl with parsley and salt and pepper.
2. In a deep, ovenproof frypan heat oil and sauté onions till translucent.
3. Add the tomatoes and the olives and sauté for another 2 minutes.
4. Lower heat and add the eggs and cook till slightly set.
5. Add the feta and place under the grill till eggs rise and brown.
6. Cut into slices and serve.
Note: Other ingredients can be added to taste, like peppers or spinach. My favourite addition is freshly fried potatoes. Instead of grilling, the dish can be put in a hot oven for a few minutes. Also try fresh potato chips with fresh tomatoes and eggs – in this version you might like to leave the eggs ‘matia’ (to my non-Greek readers, the word means ‘eyes’ and we use it for eggs that are ‘sunny side up’).