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Mediterranean Frittata

Ingredients

  • 1/4 cup drained julienne cut sun-dried tomatoes with Italian seasoning in oil, 1 tablespoon oil reserved
  • 1/2 (8-ounce) package baby bella mushrooms, chopped
  • 1 medium yellow onion, halved and chopped
  • 1 ½ cups packed chopped Tuscan kale
  • 1 log (4 ounces) goat cheese, crumbled
  • 10 Our Family® Grade A Large Eggs
  • 1/2 cup whole milk
  • 1/2 tsp Our Family® Salt
  • 1/2 tsp ground Finest Reserve™ by Our Family® Black Peppercorn

Directions

  1. Preheat oven to 375°. In 10-inch oven-safe skillet, heat reserved oil over medium-high heat. Add mushrooms and onion; cook 5 minutes or until mushrooms have released their moisture, stirring occasionally. Add kale; cook 2 minutes or until wilted, stirring frequently. Stir in sun-dried tomatoes; top with goat cheese.
  2. In large bowl, whisk eggs, milk, salt and pepper; pour into skillet and transfer skillet to oven. Bake frittata 20 minutes or until center is set and internal temperature reaches 160°; let stand 5 minutes. Cut frittata into 8 slices.

 

Approximate nutritional values per serving (1 slice): 220 Calories, 16g Fat, 6g Saturated Fat, 246mg Cholesterol, 297mg Sodium, 7g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 13g Protein

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