Spinach and Sundried Tomato Frittata
Looking for a nutritious and flavorful breakfast or brunch option? This Spinach and Sundried Tomato Frittata is packed with fresh ingredients and rich flavors. Easy to prepare and perfect for any occasion, this frittata is sure to be a hit with family and friends. Let’s dive into the recipe!
Ingredients:
- Vegetable oil cooking spray
- 2 teaspoons 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 cheese
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions:
- Preheat Oven: Heat your oven to 425°F.
- Prepare Baking Dishes: Coat 4 small baking dishes with vegetable oil cooking spray and set them aside.
- Cook Shallot and Spinach: Heat the olive oil in a large pan over medium heat. Add the chopped shallot and cook until soft but not brown, about 2 to 3 minutes. Add the chopped spinach and cook for an additional 2 to 3 minutes. Remove from heat and set aside.
- Whisk Eggs: In a large bowl, lightly whisk the whole eggs and egg whites together.
- Combine Ingredients: Stir in the sun-dried tomatoes, grated Asiago cheese, chopped basil, cooked spinach mixture, salt, and freshly ground black pepper.
- Bake: Spoon the mixture evenly into the prepared baking dishes. Bake in the preheated oven until the frittatas are firm in the center, about 12 to 14 minutes.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 14 minutes
- Total Time: 24 minutes
- Calories: 200 kcal per serving
- Servings: 4 servings
This Spinach and Sundried Tomato Frittata is a delightful and healthy choice for any meal of the day. Packed with protein from the eggs and a burst of flavor from the sun-dried tomatoes and Asiago cheese, it’s a dish that balances taste and nutrition perfectly. Plus, the addition of fresh basil gives it a lovely aromatic touch.
Enjoy this dish warm from the oven, and consider pairing it with a light salad or some crusty bread for a complete meal. Happy cooking!
Spinach and Sundried Tomato Frittata
- Total Time: 24 minutes
- Yield: 4 1x
Description
The Spinach and Sundried Tomato Frittata is a delightful blend of fresh spinach, savory sun-dried tomatoes, and rich Asiago cheese. This frittata is perfect for a nutritious breakfast or a light brunch, offering a burst of flavors with every bite.
This recipe is not only easy to prepare but also versatile, allowing you to customize it to your taste. The combination of eggs and fresh vegetables makes it a healthy choice, while the Asiago cheese adds a touch of indulgence. Whether you’re hosting a brunch or looking for a quick meal, this frittata is sure to impress.
Ingredients
Vegetable oil cooking spray
2 teaspoons 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 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
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.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
Nutrition
- Calories: 280 kcal