Greek Feta & Olive Frittata

Directions

1. 1
   Heat a large wok over medium heat. When hot, add 2 tablespoons of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the grape tomatoes and stir for just 30 seconds or so to blister the skins.
2. 2
   Remove with a slotted spoon and set aside.
3. 3
   Add the onions to the hot oil along with the dried herbs. Saut for 5 minutes until soft, and remove from heat.Break the eggs into a large bowl, add the paprika, and beat well with a whisk.
4. 4
   Add the grape tomatoes, onions and olives. Crumble in 1 cup of the feta cheese, and mix until combined.Preheat an oven to 35
5. 5
   Meanwhile, heat a 10-inch oven-safe frying pan or cast-iron skillet with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan.
6. 6
   Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set.
7. 7
   Transfer the pan to the preheated oven and bake for 15 to 20 minutes or until the eggs are set in the center, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level.
8. 8
   Remove the frittata from the oven, crumble the last 1/4 cup of feta cheese over the top, and return the pan under the broiler for another couple of minutes until the top is nicely browned.
9. 9
   Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate.
10. 10
    Cut into wedges and serve hot.Wrap any leftovers in aluminum foil and reheat later at 350 for 12 to 15 minutes