Recipes - print - Sun-Dried Tomato and Spinach Frittata

Sun-Dried Tomato and Spinach Frittata - Recipe

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Sun-Dried Tomato and Spinach Frittata Recipe
Directions
  • Preheat oven to 425°F.
  • Spray bread pan with non-stick cooking spray.
  • Heat oil in frying pan over medium heat. Cook onions for 3-4 minutes, add spinach and cook for another 5 minutes. Remove from heat.
  • Whisk egg and egg whites in a medium bowl, stir in sun-dried tomatoes, cheese, basil, spinach and onion mixture, salt and pepper.
  • Pour mixture into bread pan; bake until firm in the center, 25 to 30 minutes.
  • Remove from oven and sprinkle remaining cheese mixture over the top; let cool and serve.
  • Store remaining frittata in refrigerator.
 
 
Prep Time: 10 minutes
Cook Time: 30 minutes
Container: bread pan, can also use individual baking dishes, or quiche dish
Servings: 10
Ingredients
-2 teaspoons olive oil
-1/2 cup red onion
-1 cup spinach - fresh, chopped
-4 eggs
-4 egg whites
-10 sun-dried tomatoes - chopped
-3/4 cup Asiago cheese - grated
-2 tablespoons basil - fresh, chopped
-1/4 teaspoon salt
-1/8 teaspoon pepper - fresh ground, black