Herb-Infused Olive And Swiss Frittata Recipe

About this recipe

This herb-infused frittata combines the richness of eggs, the tang of olives, and the freshness of greens for a satisfying dinner. Perfect for those seeking a quick and wholesome Eggetarian meal.

Ingredients

• 25 g Parsley
• 100 g Garlic - Single Clove
• 150 g Spring Onion (Kandychi Path)
• 16 g Orika Oregano
• 100 g Kale Leaf
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 1 kg Akar Powder Salt
• 315 g Greentokri Sun Dried Tomatoes In Oil
• 500 g Refined Flour

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a mixing bowl, whisk together 1 cup of refined flour and 2 tablespoons of water, 1 teaspoon of orika oregano, 1/4 teaspoon of parsley, and 1/4 teaspoon of Akar Powder Salt; set aside.
3. 3. Heat 1 tablespoon of oil in a 10-inch sauté pan over medium heat.
4. 4. Add 1 clove of minced garlic and 1 chopped spring onion to the pan, sautéing for about 2 minutes until fragrant.
5. 5. Stir in 1 1/2 cups of chopped kale and cook for another 2 minutes until slightly wilted.
6. 6. Evenly distribute 1/2 cup of sliced sun-dried tomatoes over the sautéed vegetables.
7. 7. Pour the flour mixture over the vegetables in the pan. Cook over medium-high heat for 5 minutes, allowing the edges to set.
8. 8. Transfer the pan to the preheated oven. Bake for 3 to 4 minutes, or until the top is set.
9. 9. Remove from the oven, let cool slightly, then cut into 6 pieces. Serve warm.