Sun-Dried Tomato and Spinach Frittata Recipe

Update Servings
  • 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
Container: bread pan, can also use individual baking dishes, or quiche dish
10 mins
30 mins
40 mins
  • 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.
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