Spinach and Sun-dried Tomato Frittata

5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spinach and Sun-dried Tomato Frittata calories by ingredient


Adaptad from Shape Magazine, April, 2007 Adaptad from Shape Magazine, April, 2007
Number of Servings: 4


    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


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.

Member Ratings For This Recipe

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    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