Menu of the Week

Spinach and Sun-Dried Tomato Fritta

Fritta

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

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.

Recipe courtesy of EpiCurious.com

 

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