Mediterranean Frittata
Spinach and feta cheese quiche on a bed of hashbrown potatoes topped with a Mediterranean-inspired mixture of artichoke hearts, kalamata olives, sun-dried tomatoes, and balsamic dressing.
Serving size: 1 quiche square
Instructions
| Ingredient |
Quantity |
Instructions |
| Artichoke hearts, canned, drained, medium dice |
6 cup
|
In large mixing bowl, combine artichoke, olives, 2 cups tomatoes, and dressing; mix until thoroughly combined. Heat for service. |
| Kalamata olives, pitted, canned, drained, roughly chopped |
2 cup
|
|
| Sun-dried tomatoes, packed in oil, canned, drained, roughly chopped |
4 1/4 lb.
|
|
| Balsamic dressing, commercially prepared |
2 cup
|
|
|
|
Preheat oven to 400° F (350° F convection). |
| Golden Grill Russet™ Premium Hashbrown Potatoes |
1 carton
|
Refresh hashbrowns according to package directions, toss with oil. |
| Oil, butter flavored |
3 1/2 cup
|
|
|
|
Divide hashbrown mixture evenly into two full-size steamtable pans. Bake for 15 minutes or until potatoes begin to brown; reserve. |
| Quiche egg mixture, commercially prepared |
6 qt.
|
While potatoes are baking, place egg mixture, spinach, cheese, nutmeg, and remaining tomatoes in large mixing bowl; mix until thoroughly combined. |
| Spinach, frozen, thawed, drained |
3 cup
|
|
| Feta cheese, crumbled |
7 1/2 cup
|
|
| Nutmeg, ground |
3 tsp.
|
|
|
|
Divide quiche mixture evenly into each pan over potatoes (about 4 cups each pan). Bake for 20 minutes or until mixture is set. |
|
|
Cut each pan into squares. Garnish with 2 tbsp. warmed artichoke mixture. Serve. |
Nutritional Information Per Serving
| Calories — 798 K |
Protein — 15.1 g |
Fat — 57.8 g |
| Carbs — 58.6 g |
Iron — 3.0 mg |
Sodium — 1584 mg |
| Potassium — 657 mg |
Zinc — 0.93 mg |
Vitamin A — 2040 IU |
| Riboflavin — 0.31 mg |
Niacin — 1.7 mg |
Calcium — 246 mg |
| Cholesterol — 147 mg |
Vitamin B6 — 219 mcg |
Vitamin B12 — 0.29 mcg |
| Thiamine — 0.31 mg |
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