Mediterranean Sundried Tomato Frittata | Recipes | Roland Foods

Ingredients

• 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
• 1 cup baby tomatoes, halved
• 3/4 cup diced cucumbers
• 1/3 chopped parsley
• 1 tablespoon chopped mint
• 1 tablespoon thinly sliced basil
• 1 tablespoon Roland® Sumac
• 1/4 Roland® Pickled Red Onions
• 2 tablespoons Roland® Olive Oil
• 2 teaspoons lemon juice
• Salt, to taste
• Pepper, to taste
• 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
• Toss all of the ingredients in a large mixing bowl until well combined
• Serve cold