Spinach and Sundried Tomato Frittata
This Spinach and Sundried Tomato Frittata is a delightful combination of fluffy eggs and vibrant vegetables. Packed with nutrients and bursting with flavor, it's the perfect dish for brunch or a light dinner. Easy to prepare and sure to impress, make it tonight!
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.