Vegetarian

Mini Frittata sun dried tomato goat cheese takes several minutes to prepare.

Mini Frittata sun dried tomato goat cheese takes several minutes to cook.

Mini Frittata sun dried tomato goat cheese makes 4 servings.

The ingredients for Mini Frittata sun dried tomato goat cheese are:

4 large Egg, fresh, whole, raw
8 serving Egg white, large
1 cup Milk, nonfat (skim milk)
12 oz Spinach - Dole Baby Spinach
2 clove Garlic
46 grams Sun Dried Tomatoes
1 oz Goat Cheese, Semisoft
.5 tbsp Olive Oil

Here is how you make Mini Frittata sun dried tomato goat cheese:

Heat the oven to 350 degrees.Spray a muffin tin generously with the baking spray of your choice.In a large bowl, whisk together the eggs and milk. Season generously with salt and pepper. Divide the mixture evenly among the muffin tin cups.In a large skillet, heat a heavy-bottomed pan over medium hear with the olive oil. Add the chopped garlic and cook for three minutes. Add the spinach and toss, cooking until wilted ? about 6 minutes. Drain the spinach once it?s wilted, squeezing out any excess moisture.Divide the cooked spinach among the egg-filled muffin tin. Divide the chopped sun-dried tomatoes evenly among the cups.Divide the goat cheese in big crumbles among the cups.Bake at 350 degrees for about 25 minutes. Let cool for 5 minutes before cutting around the edges to help release the frittatas.Serve, savor, sigh.Serving Size: 4 servings of 3 frittatas eachNumber of Servings: 4Recipe submitted by SparkPeople user DORYWRITES.

The nutritional information for Mini Frittata sun dried tomato goat cheese is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 219.7

• Total Fat: 9.2 g
• Cholesterol: 193.1 mg
• Sodium: 550.2 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 3.5 g
• Protein: 20.9 g