Spinach and Sun-dried Tomato Frittata

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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

Introduction

Adaptad from Shape Magazine, April, 2007 Adaptad from Shape Magazine, April, 2007

Minutes to Prepare: 5

Minutes to Cook: 25

Number of Servings: 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

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.