Brunch

Spinach and Sun-dried Tomato Frittata is for Breakfast.

Spinach and Sun-dried Tomato Frittata takes 5 minutes to prepare.

Spinach and Sun-dried Tomato Frittata takes 25 minutes to cook.

Spinach and Sun-dried Tomato Frittata makes 4 servings.

The ingredients for Spinach and Sun-dried Tomato Frittata are:

Vegetable oil cooking spray
2 tsp olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tbsp chopped fresh basil
1/4 tsp salt
1/8 tsp freshly ground black pepper

Here is how you make Spinach and Sun-dried Tomato Frittata:

Heat oven to 425°. 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.Number of Servings: 4Recipe submitted by SparkPeople user GVMEMOMENT.

The nutritional information for Spinach and Sun-dried Tomato Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 210.8

• Total Fat: 13.6 g
• Cholesterol: 273.6 mg
• Sodium: 531.4 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 0.7 g
• Protein: 17.3 g