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Mediterranean Frittata

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"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."
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1 h 5 m servings 176 cals
Original recipe yields 4 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round pan.
  2. Place sun-dried tomatoes into a bowl of warm water until rehydrated, about 10 minutes. Drain and chop.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until frittata is set and browned on top, about 25 minutes.

Nutrition Facts

Per Serving: 176 calories; 6.2 g fat; 18.3 g carbohydrates; 16.1 g protein; 10 mg cholesterol; 1146 mg sodium. Full nutrition

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