Spinach, Artichoke & Sun-Dried Tomato Frittata
Recipe developed by: 
  • 6 eggs
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 3 tsp. STAR Extra Light Olive Oil
  • ½ medium yellow onion, minced
  • 1 green onion, chopped (greens & white)
  • 1 clove garlic, minced
  • 1 tsp. fresh basil, chopped
  • ½ tsp. dried oregano
  • ½ cup Cara Mia Artichoke Hearts, in water, roughly chopped
  • ⅓ cup Cara Mia Sun-Dried tomatoes
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 2 cups fresh spinach leaves, packed
  • ¼ cup feta cheese crumbles
  1. Turn the oven broiler on to high. Lightly beat the eggs in a small bowl with the salt and pepper. Set aside.
  2. In a 10-inch oven save skillet, heat the olive oil. Add the onions and garlic with a small pinch of salt and stir. Cook for about 4 minutes, until the onions begin to soften. Add the basil, oregano, artichoke hearts and sun dried tomatoes. Cook for an additional 4 minutes until the mixture is very fragrant. Add the salt and pepper and the spinach. Stir occasionally, allowing the spinach to wilt.
  3. Flatten the mixture to cover the bottom of the pan. Pour in the eggs and make sure to cover all of the mixture in the pan. Let the eggs cook for about 2 minutes, they will begin to set. Sprinkle the feta cheese on top and cook for an additional 2 minutes. Place the pan into the oven and let the frittata broil for about 5 minutes until the eggs are fully cooked and the edges are browned.