This quick and easy frittata is very versatile. It can be served for breakfast, brunch, lunch or dinner.
What You Need
4 cup olive oil, divided
5 oz spinach
1/3 cup finely chopped fresh basil leaves, divided
1/2 cup halved cherry tomatoes
1/2 Sabra Garden Style Salsa
1/3 cup Sabra Spinach Parmesan Greek Yogurt Dip
1/4 tsp each salt and pepper
Pinch red chili flakes
1/3 cup crumbled feta cheese
Heat 1 tbsp oil in skillet set over medium heat; cook spinach and 1/4 cup basil for about 2 minutes or until wilted. Let cool slightly. Squeeze to remove excess moisture.
Preheat oven to 375ºF. Toss tomatoes with salsa; set aside. Whisk together eggs, dip, salt, pepper and chili flakes. Heat remaining oil in 10-inch ovenproof nonstick skillet set over medium heat; pour in egg mixture. Top with tomato mixture. Cook for 2 to 3 minutes or until eggs start to set around edges.
Transfer to oven; bake for 12 to 15 minutes or until eggs are set. Transfer to cutting board or serving dish. Garnish with feta cheese and remaining basil.