Spinach and Sun-Dried Tomato FrittataVictoria Pearson
This dish, from Golden Door executive chef Dean Rucker, only feels indulgent.
Recipe information
Yield
Makes 4 servings
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
Preparation
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.
Nutrition Per Serving
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
