Spinach and Sun-Dried Tomato Frittata
A healthy and flavorful breakfast frittata combining fresh spinach, sun-dried tomatoes, and Asiago cheese, served with whole wheat toast and fresh berries. Perfect for a protein-rich breakfast or brunch.
4 servings
20 min
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Ingredients
- •1 spray Vegetable oil cooking spray
- •2 teaspoons olive oil
- •1 small shallot
- •1 cup fresh spinach
- •4 whole eggs
- •4 whites egg whites
- •8 halves sun-dried tomatoes
- •½ cup grated Asiago
- •2 tablespoons fresh basil
- •¼ teaspoon salt
- •⅛ teaspoon black pepper
- •4 slices whole-wheat toast
- •2 cups fresh berries
Cooking Instructions
- 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 1/2 cup berries.
20 min
