MEDITERRANEAN FRITTATA
I concocted this when I was trying to liven up an egg white frittata. It turned out deceptively decadent. The sun-dried tomatoes make all the difference.
Provided by sbmj
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round pan.
- Place sun-dried tomatoes into a bowl of warm water until rehydrated, about 10 minutes. Drain and chop.
- Heat olive oil in a small skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add spinach; cook and stir until thawed and water is evaporated, about 5 minutes. Stir in mushrooms, sun-dried tomatoes, and feta cheese until well mixed.
- Whisk egg whites, skim milk, salt, pepper, and basil together in a bowl until very frothy. Carefully stir spinach mixture and 1 tablespoon Parmesan cheese into egg mixture. Pour into the prepared pan; top with remaining Parmesan cheese.
- Bake in the preheated oven until frittata is set and browned on top, about 25 minutes.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 18.3 g, Cholesterol 10 mg, Fat 6.2 g, Fiber 4.2 g, Protein 16.1 g, SaturatedFat 2.4 g, Sodium 1145.8 mg, Sugar 10.2 g
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