Mediterranean Frittata
Written by George and Sarah Economou
This is a great dish to make on Sunday and keep in the fridge. You can cut pieces of it to take to the gym/work each morning (or enjoy at home if you’re lucky). It tastes great cold or heated up!
Cook 3 pieces of bacon until done, but not super crispy (it will continue to cook in the frittata). We use a broiler pan and put the bacon in the oven at 400*F for about 20 minutes. Place several handfuls of spinach leaves in a microwavable bowl and cook on high for about a minute, until it’s bright green and wilted. Squeeze out any water and pat dry with a paper towel. Cut bacon, sundried tomatoes. and artichoke hearts (drained) into bite size pieces and arrange along with spinach in the bottom of a lightly greased (I use coconut oil) casserole or pie dish. The amount you use is up to you – a good covering of the bottom of the dish is a good rule of thumb. In a bowl, beat 10-12 effs and mix in 2-3 tsp paprika, 1 tsp sale, 1 tsp pepper and a dash of nutmeg. Pour egg mixture slowly over ingredients in pie dish.
Bake at 375 degrees until a toothpick inserted in the center comes out clean. The cooking time will vary depending upon how much “stuff” you use and how deep the frittata is- mine took about 35 minutes, but adjust as necessary.