Spinach and Sun-Dried Tomato Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish, from Golden Door executive chef Dean Rucker, only feels indulgent. Ingredients:
vegetable oil cooking spray |
2 teaspoons 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 tablespoons chopped fresh basil |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
4 slices whole-wheat toast |
2 cups fresh berries |
Directions:
1. Heat oven to 425°F. 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.
2. Nutritional analysis per serving: 289 calories, 13.4 g fat (5.2 g saturated), 4.3 g fiber, 27.7 g carbs, 17.5 g protein Nutritional analysis provided by Self
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