Spinach and Sun-dried Tomato Frittata

Name: Spinach and Sun-dried Tomato Frittata Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: Vegetable oil cooking spray; 2 tsp olive oil; 1 small shallot chopped; 1 cup packed fresh spinach chopped; 4 whole eggs; 4 egg whites; 8 sun-dried tomato halves chopped; 1/2 cup grated Asiago; 2 tbsp chopped fresh basil; 1/4 tsp salt; 1/8 tsp freshly ground black pepper

(2)

Minutes to Prepare: 5
Minutes to Cook: 25

Number of Servings: 4

Ingredients

Vegetable oil cooking spray2 tsp olive oil1 small shallot, chopped1 cup packed fresh spinach, chopped4 whole eggs4 egg whites8 sun-dried tomato halves, chopped1/2 cup grated Asiago2 tbsp chopped fresh basil1/4 tsp salt1/8 tsp freshly ground black pepper

Directions

Heat oven to 425°. 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.

Number of Servings: 4

Recipe submitted by SparkPeople user GVMEMOMENT.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 210.8
Total Fat: 13.6 g
Cholesterol: 273.6 mg
Sodium: 531.4 mg
Total Carbs: 4.9 g
Dietary Fiber: 0.7 g
Protein: 17.3 g

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Member Reviews

POLELENE
great recipe. I made it with a few less sundried tomatoes and used parm. cheese instead since I had it in the fridge. Great served with berries and toast. - 12/17/08