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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.

Container: bread pan, can also use individual baking dishes, or quiche dish

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Description: 1 slice

Servings: 10

Enter desired servings:

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

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