Mediterranean Spinach and Basil Frittata
- prep time 12 min
- total time 77 min
- serves 6-8
2 tablespoons Krinos olive oil
½ cup diced onions
12 baby new potatoes, cooked and sliced
1 large zucchini, thinly sliced
1 cup packed baby spinach leaves
¼ cup drained, chopped Krinos sun-dried tomatoes in oil
15 cherry tomatoes, halved
¼ cup 10% half-and-half cream
1 tablespoon each, chopped flat leaf parsley and fresh basil
1 cup crumbled Krinos Feta Cheese, divided
salt and fresh ground pepper to taste
1. Pre-heat oven to 400°F (200°C) with a baking sheet on the middle rack. Line a 9–inch (23 cm) springform pan with foil and grease well.
2. In a large skillet, heat oil over medium heat. Add onions, potatoes and zucchini, sauté for about 10 minutes or until golden, stirring occasionally. Add spinach, sun-dried tomatoes and cherry tomatoes; sauté 2 minutes.
3. In a large bowl, whisk together eggs, cream, parsley, basil and salt and pepper to taste, until foamy. Add half of the Krinos Feta Cheese. Gently fold in vegetable mixture and pour into prepared pan. Sprinkle with remaining Krinos Feta Cheese. Place on heated baking sheet and bake for 55 to 65 minutes or until eggs are set and top is browned.
4. Let stand for 10 minutes, cut into wedges and serve! Great for brunch or a light dinner!