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