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Mediterranean Farro Frittata

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    This frittata keeps your palate guessing with plenty of flavour and textural contrasts. Farro is an ancient grain with Mediterranean roots and a wonderful chewy texture. However, you could also use spelt or wheat berries. Traditionally made from sheeps’ milk and goats’ milk, halloumi is a firm and salty cheese originally hailing from Cyprus. If unavailable, feta can be substituted.

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    1/2 cup (125 mL) farro1 Tbsp (15 mL) grapeseed oil1 medium red bell pepper, thinly sliced2 shallots, thinly sliced4 cups (1 L) baby spinach8 large free-range eggs1/3 cup (80 mL) milk or unflavoured rice milk1/3 cup (80 mL) sliced marinated artichoke hearts1/4 cup (60 mL) chopped kalamata olives4 oz (125 g) halloumi or feta cheese, chopped4 to 6 anchovies, rinsed and chopped (optional)2 Tbsp (30 mL) chopped oregano1 tsp (5 mL) sweet smoked paprika

    Bring 2 cups (500 mL) water to boil in medium-sized saucepan. Add farro and simmer until tender but not mushy, about 25 minutes. Drain any excess water.

    Preheat oven to 400 F (200 C). Heat oil in 10 in (25 cm) ovenproof skillet over medium heat. Add red pepper and shallots; heat until pepper has softened. Stir in spinach and heat just until slightly wilted.

    Meanwhile, whisk together eggs and milk. Stir in farro, artichoke hearts, olives, cheese, anchovies if using, oregano, and smoked paprika. Carefully pour egg mixture into skillet and cook for 3 minutes, without stirring. Transfer skillet to oven and bake for 10 to 12 minutes, or until knife inserted into centre leaves a clean cut into eggs and liquid does not fill cut.

    Use heatproof spatula to loosen frittata from skillet. Slice into wedges and serve.

    Serves 4.

    Each serving contains: 301 calories; 17 g protein; 18 g total fat (7 g sat. fat, 0 g trans fat); 18 g total carbohydrates (5 g sugars, 3 g fibre); 466 mg sodium

    source: "30-Minute Meals", alive #384, October 2014

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    Mediterranean Farro Frittata

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