Spinach and Sun-Dried Tomato Frittata

Name: Spinach and Sun-Dried Tomato Frittata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters grated Asiago; 473 milliliters fresh berries; 0 teaspoons freshly ground black pepper; 4 egg whites; 2 Tbsps chopped fresh basil; 2 teaspoons olive oil; 0 teaspoons salt; 1 small shallot, chopped; 237 milliliters packed fresh spinach, chopped; 8 sun-dried tomato halves, chopped; 4 slices whole-wheat toast; 4 whole eggs

You can never have too many main course recipes, so give Spinach and Sun-Dried Tomato Frittatan a try. This vegetarian recipe serves 4. One portion of this dish contains around 17g of protein, 11g of fat, and a total of 266 calories. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up spinach, shallot, pepper, and a few other things to make it today. To use up the toast you could follow this main course with the Cinnamon Toast Ice Cream {dairy free} as a dessert.

Instructions

Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Frying Pan

Add spinach; cook 2 to 3 minutes.

Ingredients you will need

Spinach

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.

Ingredients you will need

Sun Dried Tomatoes