Frittatas are a fabulous way to fight both post-party headaches and hunger; rich, filling and positively packed with good-for-you ingredients. This frittata turns average breakfast eggs into something exceptional with sautéed spinach, fragrant garlic, and the chewy tang of sundried tomatoes. Baked until fluffy, the frittata is beautifully light and festively flecked with green and red. The best part: it’s delicious served warm or cold.
Spinach & Sundried Tomato Frittata (4 servings)
Ingredients
2 tablespoons olive oil ½ medium onion, chopped
1 large garlic clove, finely minced
1 cup fresh spinach, chopped
4 whole eggs
4 eggs whites
8 sundried tomato halves, softened in hot water and chopped
1/3 cup up grated parmesan (optional)
¼ teaspoon salt
1/8 teaspoon black pepper, coarsely ground
Directions
Heat your oven to 220 degrees Celsius/ 425 degrees Fahrenheit.
Thinly coat a 9 inch pie pan with some olive oil and set aside. Glass pie pans are ideal because they heat slowly and evenly, resulting in a perfectly cooked frittata.
Over a medium flame, heat the oil in a large frying pan. Add the chopped onion and garlic, cooking until the onions are soft, but not brown, and the garlic is fragrant, about 2-3 minutes..
Add the chopped spinach to the same pan and cook for another 2-3 minutes or until the spinach has wilted.
Remove from the heat.
In a bowl, lightly whisk the whole eggs and egg whites together. You could use 8 whole eggs, but the use of egg whites results in a lighter, airier frittata.
Gently stir the chopped sundried tomatoes, parmesan and the spinach mixture into the eggs and season with salt and pepper.
Pour the mixture into the pie pan and bake for 20-25 minutes or until firm in the center. Serve warm or cold.
2 tablespoons olive oil ½ medium onion, chopped
1 large garlic clove, finely minced
1 cup fresh spinach, chopped
4 whole eggs
4 eggs whites
8 sundried tomato halves, softened in hot water and chopped
1/3 cup up grated parmesan (optional)
¼ teaspoon salt
1/8 teaspoon black pepper, coarsely ground
Directions
Heat your oven to 220 degrees Celsius/ 425 degrees Fahrenheit.
Thinly coat a 9 inch pie pan with some olive oil and set aside. Glass pie pans are ideal because they heat slowly and evenly, resulting in a perfectly cooked frittata.
Over a medium flame, heat the oil in a large frying pan. Add the chopped onion and garlic, cooking until the onions are soft, but not brown, and the garlic is fragrant, about 2-3 minutes..
Add the chopped spinach to the same pan and cook for another 2-3 minutes or until the spinach has wilted.
Remove from the heat.
In a bowl, lightly whisk the whole eggs and egg whites together. You could use 8 whole eggs, but the use of egg whites results in a lighter, airier frittata.
Gently stir the chopped sundried tomatoes, parmesan and the spinach mixture into the eggs and season with salt and pepper.
Pour the mixture into the pie pan and bake for 20-25 minutes or until firm in the center. Serve warm or cold.
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