Spinach and Sun-Dried Tomato Frittata

By tommy123400

This light and fresh frittata will make your meal taste fresher than ever.

Spinach and Sun-Dried Tomato Frittata
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

  • ½ cup grated Asiago

  • 2 tablespoons chopped fresh basil

  • ¼ teaspoon salt

  • ⅛ teaspoon freshly ground black pepper

  • 4 slices whole-wheat toast

  • 2 cups fresh berries

Directions
  1. 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. Serve each with 1 slice toast and ½ cup berries


Nutritional Facts

Servings
4
Nutritional analysis per serving
Calories
289
Fat
13.4g
Fiber
4.3g
Carbohydrate
27.7g
Protein
17.5g

breakfast frittata