Mediterranean Frittata
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 pint grape tomatoes, roasted with garlic (#26231)
- 5 ounces spinach, sauteed with garlic & lemons (#84325)
- 8 ounces sliced mushrooms, sauteed in olive oil
- 1 red onion, quartered sliced thin & sauteed in olive oil until it begins to carmelize
- 6 medium red potatoes, cut into small bite size pieces sprinkled with oregano & paprika, & roasted in olive oil
- 12 kalamata olives, pitted and quartered
- 1⁄2 cup feta cheese, crumbled
- 6 -8 jumbo eggs
- 1⁄4 cup milk
directions
- Roast grape tomatoes according to recipe directions. Remove tomatoes and garlic (reserving oil) from pan and place in a 9x13 clear glass casserole dish.
- Place potatoes pieces in leftover tomato oil (may need to add 1-2 Tbl more oil) and roast at 350 degrees about ½ hour until crisp and cooked. Add to tomatoes in casserole dish.
- Meanwhile in 2 separate fry pans prepare onion and mushrooms. Add to casserole dish, making certain that all ingredients are evenly distributed. Add Kalamata olives.
- (May be prepared ahead until this point and refrigerated) Bring to room temperature (or microwave 1 minute).
- Prepare spinach (#84325).
- Distribute evenly over casserole.
- Evenly distribute Feta cheese.
- Beat together eggs and milk and pour evenly over casserole ingredients.
- Bake at 350 degrees about 30 minutes or until knife inserted comes out clean. May be served warm or at room temperature.
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RECIPE SUBMITTED BY
<p>I love to cook and love recipes and trying new things and creating others. I live in sunny FL with my husband and two teenage daughters and cooking is my hobby.I recently began writing a food column for a local paper.<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /></p>