Spinach and Sun-Dried Tomato Frittata

Ingredients for Spinach and Sun-Dried Tomato Frittata

• 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 teaspoons salt

• 1/8 teaspoons freshly ground black pepper

• 4 slices whole-wheat toast

• 475ml fresh berries

How to make Spinach and Sun-Dried Tomato Frittata

Heat oven to 218°C. 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 centre, 12 to 14 minutes. Serve each with 1 slice toast and 120ml berries.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.