Serves: 6

Ingredients

1 tablespoon olive oil

1 onion, chopped (1 cup)

1 (6-oz.) bag baby spinach

3 oz. sun-dried tomatoes, reconstituted in
hot water, drained, and chopped

4 whole eggs

4 egg whites

¼ teaspoon salt

¼ teaspoon pepper

2 oz. goat cheese or feta cheese

¼ cup basil leaves, thinly sliced

  • Preheat oven to 350°F.
  • Heat oil over medium heat in a 10-inch nonstick, oven-proof skillet. Add onion and cook 5–7 minutes, until translucent.
  • Add spinach and sun-dried tomatoes, cooking until spinach is just wilted, about 2 minutes.
  • In a medium bowl, beat eggs and egg whites together. Add salt and pepper.
  • Pour egg mixture into the skillet over the spinach and sun-dried tomatoes. Cook 1 minute, until edges are set.
  • Transfer to the oven and bake until completely set and light golden, about 15 minutes. 
  •  Top with cheese and basil.

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The post Spinach Frittata // with Sun-Dried Tomatoes and Goat Cheese appeared first on Ami Magazine.