Mediterranean Sundried Tomato Frittata

Difficulty: Easy | Makes: 4-6 Servings

Discover the flavors of the Mediterranean with this savory sun-dried tomato frittata.

For the Frittata

8 eggs
1/4 cup heavy cream
1 teaspoon dill, finely chopped
1/2 teaspoon black pepper
1/4 teaspoon baking powder
1 teaspoon salt
1/4 cup frozen spinach that has been defrosted, drained, and squeezed of excess water
1/2 cup Roland® Caramelized Onions
2 tablespoons Roland® Nonpareille Capers
3/4 cup Roland® Sun-Dried Tomatoes in Olive Oil, diced
1 cup fresh parsley, finely chopped
2 tablespoons basil, thinly sliced
3 garlic cloves, minced
3/4 cup crumbled feta cheese
2 tablespoons Roland® Extra Virgin Olive Oil

For the Frittata

In a large bowl, whisk together eggs, heavy cream, baking powder, salt, dill, spinach, capers, sundried tomatoes, parsley, mint, and feta. Combine well and set aside
In a 12-inch cast iron skillet, turn the heat to medium and add 2 tbs olive oil then the garlic and caramelized onions, and cook for a few minutes
Pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well
Cook on medium-high heat for about 4 minutes or so allowing the bottom of the eggs to settle. Transfer to oven and bake for 8 minutes or until the top is no longer runny
Serve family style with the cold salad

For the Fresh Tomato Salad