Greek Frittata w/ tomato olive salad
"Recipe source: The Mediterranean Table cookbook."
Original is 4-6 servings
Ingredients
- Frittata
-
-
-
-
-
-
-
-
- Salad
-
-
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (640.5 g)
- Calories 992.5
- Total Fat - 68.1 g
- Saturated Fat - 21.2 g
- Cholesterol - 1827 mg
- Sodium - 1928.3 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 5.7 g
- Sugars - 6.5 g
- Protein - 74.2 g
- Calcium - 533.1 mg
- Iron - 10.9 mg
- Vitamin C - 20.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees F.
Step 2
In an oven proof skillet over medium high heat heat the olive oil and then add the scallions and spinach and cook stirring frequently for 3-5 minutes or until spinach wilts.
Step 3
In a bowl whisk together the eggs, 2 tablespoons bread crumbs, cheese 3/4 cup water, salt and pepper. Pour mixture into skillet with the spinach and onions and stir to combine. Sprinkle 2 tablespoons bread crumbs over the top and then bake in preheated oven for 20 minutes or until eggs are set and top is browned.
Step 4
While the frittata is cooking make the salad by whisking the olive oil, lemon juice, oregano, salt and pepper in a bowl. Add tomatoes, pepperoncini and olives and toss.
Step 5
Invert the frittata onto a serving platter and slice into wedges. Serve warm or at room temperature with the salad.
Tips
No special items needed.
0 Reviews
You'll Also Love
