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Frittata with a twist

or omelette in the oven.

Summer means fresh vegetables. Or, more accurately, fresh vegetables are in the list next to high temperatures, splattering in the water and vacation at Chalkidiki. But, the moment we combine them with eggs and fresh, sweet-smelling bread the result is an incredible tasty and hearty dish. A frittata with a twist.

*Frittata’s trivia

Frittata is the Italy’s version of omelete. A quite simple egg based dish enriched with cold meat, cheese or vegetables. It’s also a version of Spanish tortilla de patatas, a dish made with eggs and potatoes. Frittata always served in triangle pieces. 

Our version of frittata keeps the basic ingredients of the recipe, i.e. eggs and veggies, but we decided to cook it in the oven. Also, we added an extra ingredient. The thing that makes the difference, that launch the dish to stratosphere, that skyrocket it straight to the constellation of pure pleasure is the fact that we serve it inside a delicious, handmade arabic bread.


6 eggs, preferably bio

2 zucchini

2 green peppers

1 red pepper

1 carrot, grated

some cherry tomatoes

1 tbsp. olive oil

1 Lemonis bakery arabic bread


Dice the vegetables – except carrot which is already grated – and add salt & pepper moderately. Put them in an oven pan (diameter: 28cm) with the olive oil and cook them in a preheated oven for about 20’ at 200ºC. While the veggies are in the oven, crack the eggs into a bowl and whisk them lightly. You can add some salt if you want. When the veggies are halfway cooked, add the eggs and continue cooking at a lower temperature – i.e. 180ºC – until brown. Cut the frittata in triangle pieces and serve it on top/ under/to the left or right of an arabic bread for the twist.



* Each and every recipe is cooked - for the photo shoot needs - by our fantastic pastry chef, Natasha Tsouloufidou, at the production area of Hanioti's store.

** Recipe! photo via http://www.kathryntempleton.com/