Mediterranean Frittata Cake
Ingredients
8 eggs
2 cups Bisquick
4 cups Milk
1 tsp salt
1/2 tsp oregano
1/2 tsp black pepper
1/2 jar oil packed sundried tomatoes in herbs, drained and chopped
5 oz box of baby spinach and or arugula mix
2 cloves garlic, thinly sliced
2 tsp olive oil
1/2 cup onion, chopped
1/2 cup sliced greek peperocini, drained and chopped
2 cups shredded cheese (cheddar, monterey jack, etc)
1/2 cup feta cheese, crumbled
Method
Preheat oven to 400F. Lightly grease a 9x13 baking dish.
Beat together eggs, Bisquick, milk, salt, oregano and pepper until it is very well blended. Set aside.
In a large saute pan, sauté onions in oil until they are translucent. Add in baby spinach and garlic. Continue cooking until completely wilted and there is no excess moisture in the pan. Let cool - and give it a few rough chops so that the greens aren’t too big
Add everything except the feta cheese to the egg mixture. Stir together and then pour into prepared baking dish. Top with feta cheese.
Bake for about 35 minutes until browned and set. Let cool in pan and then cut into squares to serve. Delicious at room temperature but refrigerate if storing overnight.