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A little Greece, a little Spain, a little Israeli brunch: Michal Ansky's frittata - Walla! Food

2021-04-10T05:04:49.286Z


Master Chef's most interesting judge with a light and quick homemade recipe for a Mediterranean meal bursting with flavor


  • Food

  • The art of cooking

A little Greece, a little Spain, a little Israeli brunch: Michal Ansky's frittata

Golden on the outside, airy on the inside, with puddles of hot feta cheese and flavored Kalamata olives.

Or in other words: integrity in the pan

Tags

  • Frittata

  • omelet

  • Michal Ansky

Walla!

Food

Friday, 09 April 2021, 06:00 Updated: 11:14

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A life without heaviness.

Michal Ansky and the frittata (Photo: Zeita)

The intervening period between the (very) heavy holiday meals of Passover and the (very) heavy army of barbecues of Independence Day has developed in us a genuine, basic and certainly legitimate desire for a lighter brunch.



To the delicious Instagram page of Walla!

Food



container-ski, which is also the most fascinating B"mastr Justice Chef "and our model of life without heaviness, accepted the task with a frying pan took a little here and a little there, sitting very little about the fire and into the oven completion.



The result is golden on the outside, airy on the inside, with puddles of hot feta cheese and Kalamata olives bursting with flavor.

Or in other words - a Greek frittata less heavy than its Spanish sister, more suited to the Israeli mood and perfect for anything Mediterranean.

enjoy your meal!

Perfect for Shabbat dinner, and after

The Moroccan pasta of Sheine Restaurant

To the full article

Greek frittata by Michal Ansky

Recipe By: Michal Ansky, Zeita, Walla!

Food

  • 10 minutes work

  • 20 minutes total

  • Easy to prepare

  • Greek

  • Breakfast

  • Eggs

Greek frittata (Photo: Zeita)

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Ingredients

    • 1 medium purple onion

    • A handful of cherry tomatoes

    • 1 zucchini

    • 3 cloves of garlic

    • A handful of fresh spinach leaves

    • Maltese pitted Kalamata

    • 4 eggs

    • 50 grams of Bulgarian cheese

    • Fresh or dry meteorgano

    • Olive oil for frying

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Preparation

How to make a Greek-style frittata?

  • 1 Preheat oven to 180 degrees.

  • 2 Chop the purple onion, tomato and zucchini into medium pieces.

  • 3 Heat olive oil in a pan and fry the onion until it becomes translucent.

    Coarsely chop the garlic cloves and put in together with the spinach.

    Add the vegetables and fry for another minute or two.

    Add the olives as well and continue to fry for another minute over a low heat, until the vegetables are tender.

  • 4 Crumble into relatively large lumps the Bulgarian hump and prey with the eggs.

    Season with salt, pepper and oregano - and add to the pan on the fire.

  • Fry until the frittata is set, and place in the oven for another 7-10 minutes, until the frittata is set on both sides.

    Turn over on a large tray or board and eat immediately.

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  • Braille matzah in frittata style

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  • Salty French crepe stuffed with mushrooms

  • Battery pancakes

  • Tortilla de patatas and feta

  • Boric stuffed with roasted eggplant and egg

  • Boric stuffed with Bulgarian cheese

  • Sweet Bray Matzah

  • French toast box

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  • Weights

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Source: walla

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