Spinach And Sun-Dried Tomato Frittata
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tsps
Olive Oil1 small
Shallot (chopped)1 cup
Asiago (grated)2 tbsps
Basil (chopped fresh)1 tsp
Salt2 cups
Berry (fresh)Directions:
1
Coat 4 small baking dishes with cooking spray
2
Heat oven to 425°F
3
Coat 4 small baking dishes with cooking spray
4
Set aside
5
Heat oil in a large pan over medium heat
6
Cook shallot until soft but not brown, 2 to 3 minutes
7
Add spinach; cook 2 to 3 minutes
8
Remove from heat
9
Lightly whisk eggs and egg whites in a bowl
10
Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper
11
Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes
12
Serve each with 1 slice toast and 1/2 cup berries
13
Heat oven to 425°F
14
Heat oil in a large pan over medium heat
15
Cook shallot until soft but not brown, 2 to 3 minutes
16
Add spinach; cook 2 to 3 minutes
17
Remove from heat
18
Lightly whisk eggs and egg whites in a bowl
19
Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper
20
Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes
21
Serve each with 1 slice toast and 1/2 cup berries
22
Set aside