Spinach and sun-dried tomato frittata
Recipe by Victoria Pearson
Ingredients:
- Vegetable oil cooking spray
- 2 teaspoon 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 tablespoon chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 slices whole-wheat toast
- 2 cups fresh berries
Preparation:
-
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. Serve each with 1 slice toast and 1/2 cup berries.
Nutrition:
289 calories per serving, 13.4 g fat (5.2 g saturated), 27.7 g carbs, 4.3 g fiber, 17.5 g protein
