Spinach Havarti Frittata with Oven Dried Tomatoes

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 8 whole eggs
• ½ c whole milk
• 2 c Havarti, grated
• 2 T extra-virgin olive oil
• 2 c fresh baby spinach
• 1 clove garlic, minced
• Sea salt to taste
• Freshly ground black pepper to taste
• 8 whole eggs
• 1⁄2 c whole milk
• 2 c Havarti, grated
• 2 T extra-virgin olive oil
• 2 c fresh baby spinach
• 1 clove garlic, minced
• Sea salt to taste
• Freshly ground black pepper to taste

Directions

1. In a nonstick frying pan, over medium-high on stove, heat olive oil. Add spinach and season with salt and pepper. Cook 2 min. or until spinach wilts. Place cooked spinach in refrigerator to rapidly cool.
2. In a bowl, combine eggs, milk, cheese, spinach, oven-dried tomatoes, and garlic. Season mixture with salt and pepper to taste.
3. Pour frittata into greased enamel baking pan. Bake at 375°F for 18-20 min. or until center comes out clean with a toothpick.
4. Remove seeds from halved tomatoes.
5. In a bowl, combine sugar, salt, and Herbs de Provence. Season tomato halves with mixture.
6. Arrange tomatoes pulp side up ½ inches apart in the Air Fry Basket. Place on cooking rack in position.
7. Set to dehydrate at 120°F for 7-8 hrs.