The lollipop frittata is a perfect finger food for buffets or appetizers. It’s also a cute idea to make for your kids, to encourage them to eat frittata and, above all, vegetables. I made a frittata with chicory and Greek feta, baked it, then cut out discs and skewered them with sticks. Tasty bites with a bold flavor!
Check out the collection: How to Cook Eggs: 10 Recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 7 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 4 oz Chicory
- 3 Eggs
- 0.7 oz Feta
- 1 clove Garlic
- to taste Extra virgin olive oil
- Salt and pepper
Preparation
To make the lollipop frittata, clean and cut the chicory, cook it in plenty of boiling water, and once ready, drain it. In a pan, brown the garlic with extra virgin olive oil and then add the chicory, salt, and sauté.
In a bowl, using a fork, beat the eggs, add salt, pepper, and the feta previously diced.
Take a cake pan (I used a 20 cm diameter pan), line it with parchment paper and distribute the chicory. Pour the eggs over the vegetables, mix with a wooden spoon and bake in the preheated oven at 356°F for about ten minutes, until golden.
Once cooked, place the frittata on a plate and let it cool slightly. Then, using a cookie cutter (5 cm diameter), cut out seven discs and skewer each with a stick. Serve the lollipop frittata on a tray with some arugula.
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