Italian
Savory Italian Frittata with Spinach and Sun-Dried Tomatoes
A hearty Italian breakfast frittata packed with fresh spinach, sun-dried tomatoes, and a hint of garlic, perfect for a weekend brunch or a nutritious start to your day.
Total Time40 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
18
Protein
8
Carbs
18
Fat
2
Fiber
0g
Sodium
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- 3In an oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the chopped spinach and sun-dried tomatoes to the skillet, cooking until the spinach is wilted, about 2-3 minutes.
- 6Pour the egg mixture over the vegetables in the skillet. Gently stir to combine and ensure even distribution of the ingredients. Sprinkle the grated Parmesan cheese evenly on top.
- 7Cook on the stovetop for 3-4 minutes until the edges begin to set. Then transfer the skillet to the preheated oven.
- 8Bake in the oven for 15-20 minutes, or until the frittata is firm and lightly golden on top.
- 9Remove from the oven and let cool for a few minutes. Slice into wedges and serve warm, garnished with fresh basil if desired.
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