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
Set aside
2
Coat 4 small baking dishes with cooking spray
3
Heat oven to 425°F
4
Coat 4 small baking dishes with cooking spray
5
Set aside
6
Heat oil in a large pan over medium heat
7
Cook shallot until soft but not brown, 2 to 3 minutes
8
Add spinach; cook 2 to 3 minutes
9
Remove from heat
10
Lightly whisk eggs and egg whites in a bowl
11
Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper
12
Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes
13
Serve each with 1 slice toast and 1/2 cup berries
14
Heat oven to 425°F
15
Heat oil in a large pan over medium heat
16
Cook shallot until soft but not brown, 2 to 3 minutes
17
Add spinach; cook 2 to 3 minutes
18
Remove from heat
19
Lightly whisk eggs and egg whites in a bowl
20
Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper
21
Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes
22
Serve each with 1 slice toast and 1/2 cup berries