Mediterranean Fritatta

Ingredients

• 1 pint grape tomato, roasted with garlic (I use Roasted Grape Tomatoes)
• 5 ounces spinach, sauteed with garlic & lemons (I use Lemon & Garlic Spinach)
• 8 ounces sliced mushrooms, sauteed in olive oil
• 1 red onion, quartered sliced thin & sauteed in olive oil until it begins to carmelize
• 6 medium red potatoes, cut into small bite size pieces sprinkled with oregano & paprika, & roasted in olive oil left over f
• 12 kalamata olives, pitted and quartered
• 1/2 cup feta cheese, crumbled
• 6-8 jumbo eggs
• 1/4 cup milk

Directions

1. 1

   Roast grape tomatoes according to recipe directions. Remove tomatoes and garlic (reserving oil) from pan and place in a 9x13 clear glass casserole dish.

2. 2

   Place potatoes pieces in leftover tomato oil (may need to add 1-2 Tbl more oil) and roast at 350 degrees about ½ hour until crisp and cooked. Add to tomatoes in casserole dish.

3. 3

   Meanwhile in 2 separate fry pans prepare onion and mushrooms. Add to casserole dish, making certain that all ingredients are evenly distributed. Add Kalamata olives.

4. 4

   (May be prepared ahead until this point and refrigerated) Bring to room temperature (or microwave 1 minute).

5. 5

   Prepare spinach (Recipe #84325).

6. 6

   Distribute evenly over casserole.

7. 7

   Evenly distribute Feta cheese.

8. 8

   Beat together eggs and milk and pour evenly over casserole ingredients.

9. 9

   Bake at 350 degrees about 30 minutes or until knife inserted comes out clean. May be served warm or at room temperature.