Mediterranean Frittata with Nulaid Free Range Eggs

Words: Crush

Holidays are around the corner, folks, which means you’ll no longer have to hit the snooze for ‘just five more minutes’ of sleep. Time for slower mornings, easing into the day and enjoying breakfast-turned-brunch with family and friends. We’ve created the ultimate Mediterranean Frittata using Nulaid Free Range Eggs, that will make any grumpy head wake up on the right side of the bed.

A Fresh Egg is Nulaid

Whether you’re preparing brunch or having breakfast for dinner, eggs are super versatile and you can never go wrong with putting Nulaid Free Range Eggs in your shopping basket.

Not only are they free-range, but they’re also incredibly fresh, making them perfect for all of your cooking and baking creations. Since the holiday season is fast approaching, we’ve whipped up a delicious Mediterranean Frittata using Nulaid Free Range Eggs – one of the tastiest ways to make hungry guests happy.

Let’s Get Cracking!

The secret to making this frittata perfect is Nulaid Free Range Eggs. You might be tempted to store your eggs in the fridge, but any good egg will know that it’s best to cook or bake with room-temperature eggs. This not only ensures that your eggs will be deliciously creamy when cooked, but it also helps bind your ingredients better, for a fluffy yet firm frittata.

When you’re in holiday mode, pretty much anything goes, and the same is true about frittata. Curate it to your taste buds, toss your favourite ingredients into the mix and sauté them before adding your Nulaid Free Range egg mixture and baking it. Because we can’t wait for the holidays, we’ve opted for Mediterranean flavours of Kalamata olives, basil, a sprinkle of salt and a crack of pepper.

Recipe: Mediterranean Frittata

This delicious breakfast will fill you up before you crack on with the day!


splash of olive oil
1 leek, sliced
2 small sweet peppers, diced
small punnet mixed baby tomatoes, sliced
1 x 80 g pack pitted Kalamata olives
1 tsp (5 ml) dried origanum
½ tsp (2,5 ml) salt
½ tsp (2,5 ml) pepper
big handful fresh baby spinach, washed
4-5 basil leaves, cut chiffonade
12 large Nulaid Free Range Eggs
1 C (250 ml) cream
100 g cheddar cheese, grated
100 g feta cheese, crumbled

To Serve

½ punnet basil, fresh
sourdough, sliced and toasted


Preheat the oven to 180 °C.

Heat a generous splash of olive oil in a large ovenproof cast iron pan or oven-safe frying pan. Add the sliced leek and fry for 3-4 minutes until softened over medium heat. Add the sweet peppers, baby tomatoes, olives, origanum, salt and pepper. Stir fry for a minute, then add the baby spinach and basil and allow to wilt.

In a large bowl, whisk the eggs and the cream. Add the grated cheddar cheese and season with a little salt. Pour the egg mixture into the pan and sprinkle over about half of the crumbled feta. Cook for 6-7 minutes, until the sides are just set.

Carefully lift and place the pan onto the middle rack in the oven and bake for 15 minutes, or until the middle is set. Remove from the oven and allow to cool for 5 minutes.

Garnish with fresh basil and a sprinkling of feta cheese, then slice and serve while warm, with slices of toasted sourdough.

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