Spinach and Sundried Tomato Frittata
Whenever I whip up a delicious Spinach and Sundried Tomato Frittata, it feels like a cozy hug. This dish brings back memories of lazy Sunday mornings spent in the kitchen, sipping coffee while the aroma of fresh ingredients fills the air. It’s one of those recipes that combines simplicity with rich flavors, making it a perfect addition to brunch or a light dinner. The vibrant greens of spinach combined with the tangy punch of sundried tomatoes create a colorful dish that’s not only gorgeous but also nutritious. I often find myself reaching for this recipe when I want something quick yet satisfying. The best part? It’s incredibly versatile; you can enjoy it warm or at room temperature, making it perfect for every occasion.
Recipe Snapshot
45 mins
30 mins
15 mins
Medium
250 kcal
20 g
Keto, Whole30, Gluten-Free
15 g
Grater, Mixing Bowl, Baking Sheet, Chef’s Knife, Wooden Spoon, Whisk, Frying Pan, Oven
This Spinach and Sundried Tomato Frittata is not just a meal; it’s a celebration of flavors. From the first bite of the fluffy eggs to the delightful combination of herbs and spices, it’s a dish that always leaves me craving more. Whether you’re hosting friends for brunch or simply looking for a nourishing meal to enjoy throughout the week, this frittata ticks all the boxes. It’s easy to prepare, and the ingredients are usually ones I have on hand. So, let’s dive into why this recipe has become a staple in my home!
Why Try This Spinach and Sundried Tomato Frittata
It’s Packed with Nutrients
One of the reasons I love this recipe is its health benefits. The combination of spinach and eggs provides a powerhouse of nutrition. Spinach is rich in iron and vitamins A and C, while eggs deliver high-quality protein and essential fatty acids. You can’t go wrong with a dish that not only tastes good but is also good for you!
Quick and Easy Preparation
On busy mornings, this frittata saves the day. It comes together in just a few simple steps without requiring complicated techniques. You can prepare it in about thirty minutes, making it an excellent choice when you’re pressed for time. Just whisk, sauté, and bake!
Versatile for Any Meal
The Spinach and Sundried Tomato Frittata is incredibly versatile. You can serve it for breakfast, brunch, or even a light dinner. It pairs beautifully with a fresh salad or crusty bread. You can also customize it to your liking by adding different vegetables or cheeses based on what’s in your fridge.
Perfect for Leftovers
What’s better than a dish that tastes just as great, if not better, the next day? This frittata can be stored in the fridge and enjoyed later. Perfect for meal prep, it makes weekday breakfasts a breeze!
A Beautiful Presentation
Let’s not forget the aesthetic appeal. The vibrant colors of the spinach and sundried tomatoes make this dish visually stunning. It’s perfect for impressing guests or simply treating yourself to something beautiful.
What You’ll Need for Spinach and Sundried Tomato Frittata
The ingredients for the Spinach and Sundried Tomato Frittata are not only simple but also work together harmoniously to create a delightful dish. Each ingredient plays a vital role, contributing to the flavor and texture. The key players here are the fresh spinach and the savory sundried tomatoes, which add depth to the egg base.
- Vegetable oil cooking spray – For greasing your baking dishes and ensuring a non-stick surface.
- Olive oil – Adds a rich flavor and helps sauté the shallots.
- Shallot – Provides a mild onion flavor that enhances the overall taste.
- Fresh spinach – The star ingredient that brings color and nutrients.
- Whole eggs – The main binding agent for the frittata.
- Egg whites – Help lighten the dish while maintaining protein content.
- Sundried tomatoes – Add a sweet and tangy burst of flavor.
- Asiago cheese – Introduces a lovely creaminess and richness.
- Fresh basil – Offers a fragrant herbal note.
- Salt – Enhances the flavors of the dish.
- Black pepper – A touch of spice to round off the taste.
The Method for Spinach and Sundried Tomato Frittata
Cooking the Spinach and Sundried Tomato Frittata is a delightful experience where your kitchen transforms into a warm, inviting space. Follow these steps for a perfect frittata that will impress anyone at your table!
- Preheat your oven to 425°F (220°C). This ensures that the frittata cooks evenly and rises beautifully. While the oven heats, prepare your baking dishes by coating them with vegetable oil cooking spray. This step is essential to prevent sticking later on.
- In a large pan, heat olive oil over medium heat. Once the oil is shimmering, add the chopped shallot and sauté until it becomes soft but not browned, about 2 to 3 minutes. This gentle cooking will bring out the sweetness of the shallot.
- Next, add the chopped spinach to the pan. Cook it until it wilts down, which should take another 2 to 3 minutes. Stir occasionally to ensure it cooks evenly. Once done, remove the pan from heat and let it cool slightly.
- In a large bowl, lightly whisk together the whole eggs and egg whites. You want the mixture to be creamy and well-blended. This mixing step is crucial for a fluffy texture in your frittata.
- Once the eggs are mixed, stir in the sundried tomatoes, Asiago cheese, fresh basil, and the sautéed spinach mixture. Add a pinch of salt and freshly ground black pepper to taste. Mix until everything is evenly combined.
- Spoon the frittata mixture into the prepared baking dishes, filling them about three-quarters full. This allows room for the frittata to rise as it bakes.
- Finally, place the filled baking dishes into the preheated oven. Bake until the frittata is firm in the center, which should take about 12 to 14 minutes. Keep an eye on it as baking times may vary based on your oven.
- Once baked, remove the dishes from the oven and let them cool for a minute or two before serving. This brief cooling period helps the frittata set further.
- Serve warm, or let it cool to room temperature for a lovely brunch dish. You can garnish it with extra fresh basil or a sprinkle of cheese, if desired.
Things Worth Knowing
- Tip 1: Ensure your eggs are at room temperature for better blending and fluffiness.
- Tip 2: Don’t rush the sautéing process; softening the shallots adds depth to the flavor.
- Tip 3: Feel free to experiment with seasonal vegetables to keep the dish fresh and exciting.
- Tip 4: Allow the frittata to cool slightly before serving; it helps in slicing it neatly.
- Tip 5: Use a sharp knife to cut the frittata for clean slices.
Make It Your Own
When it comes to the Spinach and Sundried Tomato Frittata, the possibilities are endless. Here are some tips to help you personalize this dish to suit your taste.
- Storage: This frittata keeps well in the refrigerator. Just cover it tightly with plastic wrap or place it in an airtight container to maintain freshness.
- Freezing: You can freeze slices of frittata for future quick meals. Wrap each slice in plastic wrap and place them in a freezer bag. Just heat them up in the microwave when you’re ready to eat.
- Pairing: Serve your frittata with a refreshing salad or a side of roasted potatoes to create a complete meal.
- Cheese Variations: Experiment with different cheeses such as feta or goat cheese for a unique twist.
- Herb Boost: Add additional herbs like thyme or oregano for extra flavor and aroma.
- Vegetable Additions: Consider adding ingredients like bell peppers or zucchini for more color and nutrition.
- Spice It Up: If you enjoy a bit of heat, add some crushed red pepper flakes or diced jalapeños to the egg mixture.
What Goes Well With This Spinach and Sundried Tomato Frittata
Pairing your Spinach and Sundried Tomato Frittata can elevate your dining experience. Here are some ideas for sides and occasions:
- Fresh Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the frittata perfectly.
- Crusty Bread: Serve with slices of artisan bread or a warm baguette to soak up the flavors.
- Occasions: This dish is great for brunch gatherings, casual lunch dates, or festive family breakfasts.
- Seasonal Fruits: Pair with seasonal fruits like strawberries or melons for a refreshing contrast.
- Storage Tips: Properly stored leftovers can last up to three days in the refrigerator.
- Picnic Friendly: The frittata is delightful at room temperature, making it suitable for picnics or outdoor events.
- Wine Pairing: Enjoy a glass of white wine or sparkling water to enhance the meal.
FAQ
Conclusion
The Spinach and Sundried Tomato Frittata is a delightful dish that combines health and taste in a simple format. Its versatility makes it perfect for any meal, any time of day. I encourage you to give this recipe a try. It’s sure to become a favorite in your household, just as it has in mine. Enjoy the process of making it and the joy it brings to your table!
Spinach and Sundried Tomato Frittata
Equipment
- Grater
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Whisk
- Frying Pan
- Oven
Ingredients
- 1 can Vegetable oil cooking spray
- 2 teaspoons Olive oil
- 1 small Shallot chopped
- 1 cup Fresh spinach chopped
- 4 whole Eggs
- 4 egg whites Egg whites
- 8 halves Sun-dried tomatoes chopped
- 1/2 cup Asiago cheese grated
- 2 tablespoons Fresh basil chopped
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper freshly ground
Instructions
- Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside.
- Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat.
- Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper.
- Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes.
Notes
- Tip 1: This frittata keeps well in the refrigerator for up to three days.
- Tip 2: You can freeze slices for easy meals later on.
- Tip 3: Serve with a fresh salad for a complete meal.
- Tip 4: Feel free to experiment with different cheeses!
- Tip 5: Consider adding seasonal vegetables to keep it fresh.
