Mediterranean Sundried Tomato Frittata

Difficulty: Easy | Makes: 4-6 Servings

Discover the flavors of the Mediterranean with this savory sun-dried tomato frittata.


For the Frittata

For the Fresh Tomato Salad


For the Frittata

  1. 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
  2. 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
  3. Pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well
  4. 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
  5. Serve family style with the cold salad

For the Fresh Tomato Salad

  1. Toss all of the ingredients in a large mixing bowl until well combined
  2. Serve cold

In This Recipe

Extra Virgin Olive Oil

#70628 | 16.9 FL.OZ.

Olive Oil

#70626 | 16.9 FL.OZ.