Sun-Dried Tomato and Spinach Frittata Recipe
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2 teaspoons olive oil
1/2 cup red onion
1 cup spinach - fresh, chopped
4 egg whites
10 sun-dried tomatoes - chopped
3/4 cup Asiago cheese - grated
2 tablespoons basil - fresh, chopped
1/4 teaspoon salt
1/8 teaspoon pepper - fresh ground, black
:bread pan, can also use individual baking dishes, or quiche dish
Preheat oven to 425Â°F.
Spray bread pan with non-stick cooking spray.
Heat oil in frying pan over medium heat. Cook onions for 3-4 minutes, add spinach and cook for another 5 minutes. Remove from heat.
Whisk egg and egg whites in a medium bowl, stir in sun-dried tomatoes, cheese, basil, spinach and onion mixture, salt and pepper.
Pour mixture into bread pan; bake until firm in the center, 25 to 30 minutes.
Remove from oven and sprinkle remaining cheese mixture over the top; let cool and serve.
Store remaining frittata in refrigerator.
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