Description
Spinach and sundried tomato frittata brings Mediterranean flavors to your breakfast table with minimal effort. Quick, nutritious eggs combine with tangy tomatoes and earthy spinach, promising a delightful morning meal you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 4 whole eggs
- 4 egg whites
- 1 cup packed fresh spinach, chopped
- 8 sun-dried tomato halves, chopped
- ½ cup grated Asiago
Supporting Ingredients:
- 2 teaspoons olive oil
- 1 small shallot, chopped
- 2 tablespoons chopped fresh basil
Seasoning and Preparation:
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Vegetable oil cooking spray
Instructions
- Preheat the oven to a high temperature of 425°F, ensuring the cooking environment is ready for the frittata.
- Prepare individual baking dishes by generously coating their surfaces with cooking spray to prevent sticking.
- Warm olive oil in a spacious skillet over medium heat, creating a gentle cooking surface for the aromatics.
- Sauté finely chopped shallots until they become translucent and fragrant, releasing their delicate flavor without browning.
- Introduce fresh spinach leaves to the skillet, allowing them to wilt and reduce in volume while maintaining their vibrant green color.
- Remove the spinach and shallot mixture from heat, letting it cool slightly and prevent overcooking.
- In a mixing bowl, gently combine eggs and egg whites, creating a light and airy base for the frittata.
- Fold in chopped sun-dried tomatoes, crumbled cheese, and freshly torn basil leaves into the egg mixture.
- Incorporate the cooled spinach and shallot mixture into the egg blend, ensuring even distribution of ingredients.
- Season the mixture with salt and freshly ground black pepper to enhance the overall flavor profile.
- Carefully distribute the egg mixture among the prepared baking dishes, filling them evenly.
- Transfer the dishes to the preheated oven and bake until the frittatas are set in the center and develop a golden top, approximately 12 to 14 minutes.
- Remove from the oven and allow the frittatas to rest for a few minutes before serving, allowing them to firm up slightly.
Notes
- Prep these frittatas ahead of time for a quick, protein-packed breakfast or brunch that impresses guests.
- Small individual baking dishes create elegant personal portions, perfect for meal prep or serving at gatherings.
- Sun-dried tomatoes add intense, concentrated flavor that elevates this simple egg dish from ordinary to gourmet.
- Use fresh basil for maximum aromatic impact and vibrant green color contrast against the rich egg mixture.
- Cooking shallots first releases their sweet, mild onion flavor, providing a delicious foundational taste to the frittata.
- Whisk eggs gently to maintain a light, fluffy texture and prevent overbeating that can make the frittata tough.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 190
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 270 mg