Title: Spinach and Sundried Tomato Frittata: A Delicious and Healthy Breakfast Delight
Looking for a quick and nutritious breakfast option that’s both satisfying and packed with flavor? This Spinach and Sundried Tomato Frittata is just what you need. It’s perfect for busy mornings or as a tasty addition to your brunch menu. With fresh ingredients and a touch of Italian flair, this dish is bound to become a household favorite. Plus, it’s easy to make and ready in under 30 minutes!
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 the Oven
Begin by preheating your oven to 425°F. This will ensure your frittata bakes evenly and reaches that perfect golden-brown finish. - Prepare the Baking Dishes
Coat four small baking dishes with vegetable oil cooking spray and set them aside. These individual servings make the frittata feel special and are great for portion control. - Cook the Shallot and Spinach
Heat the olive oil in a large pan over medium heat. Add the chopped shallot and cook for 2 to 3 minutes until soft but not browned. Then, add the chopped spinach and cook for another 2 to 3 minutes until wilted. Once done, remove the pan from heat. - Whisk the Eggs
In a separate bowl, lightly whisk together the whole eggs and egg whites. This combination provides a perfect balance of richness from the yolks and a lighter texture from the whites. - Combine Ingredients
Stir in the chopped sun-dried tomatoes, grated Asiago cheese, fresh basil, cooked spinach and shallot mixture, salt, and freshly ground black pepper. Mix until all ingredients are well combined. - Bake the Frittata
Spoon the mixture evenly into the prepared baking dishes. Place them in the preheated oven and bake for 12 to 14 minutes, or until the center of the frittata is firm and the edges are slightly golden.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 14 minutes
- Total Time: 24 minutes
- Calories per Serving: 200 kcal
- Servings: 4
Final Thoughts:
This Spinach and Sundried Tomato Frittata is not only delicious but also packed with nutrients. The combination of fresh spinach, sun-dried tomatoes, and Asiago cheese creates a burst of flavors in every bite. It’s a versatile dish that can be served hot or cold, making it perfect for meal prep or a grab-and-go breakfast. Give this recipe a try and enjoy a tasty, healthy start to your day!
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Spinach and Sundried Tomato Frittata
- Total Time: 24 minutes
- Yield: 4 1x
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: 200 Kcal