Sun Dried Tomato Artichoke Feta Frittata Recipe

INGREDIENTS

INSTRUCTIONS

Prepare:

1. Preheat oven to 375°F (190°C)
2. Whisk eggs, milk, salt, and pepper in large bowl
3. Set aside

Cook Vegetables:

1. Heat olive oil in 10-inch oven-safe skillet over medium heat
2. Add diced onion, cook 3-4 minutes until softened
3. Add garlic, cook 1 minute until fragrant
4. Add sun-dried tomatoes and artichokes, cook 2 minutes
5. Add spinach, cook until wilted (about 2 minutes)
6. Season with salt and pepper

Assemble:

1. Reduce heat to medium-low
2. Pour egg mixture evenly over vegetables
3. Sprinkle feta cheese and basil over top
4. Let cook undisturbed 3-4 minutes until edges begin to set
5. Don’t stir

Bake:

1. Transfer skillet to oven
2. Bake 15-20 minutes until center is set
3. Top should be golden and puffed
4. Knife inserted in center should come out clean

Serve:

1. Let cool 5 minutes in pan
2. Run knife around edge
3. Slice into wedges
4. Serve warm or room temperature

Pairings: Serve with our Mediterranean Cheesy Herb Quick Bread or toast. Similar recipe: Greek Chicken Bowl. More frittata ideas at Bon Appétit.

Storage: Refrigerate 4 days covered. Reheat slices in 350°F oven 10 minutes or microwave 1-2 minutes.

Nutritional Information: 185 calories | 12g protein | 6g carbs | 13g fat per serving