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My review
Mediterranean Frittata
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sbmj
"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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Ingredients
1 h 5 m servings 176Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round pan.
- Place sun-dried tomatoes into a bowl of warm water until rehydrated, about 10 minutes. Drain and chop.
- 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.
- 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.
- Bake in the preheated oven until frittata is set and browned on top, about 25 minutes.
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Reviews
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Newest
6/3/2018
So easy, delicious & nutritious...we loved it! I eyeballed the onion and sun-dried tomatoes, but they were wonderful in this. I had to cook it about 15 minutes longer than recommended, but no ...
4/24/2018
Really delicious. This has no meat and very little cheese so I didn't have a lot of hope for the flavor. The sun dried tomatoes are what gives this the taste... so don't leave them out. Adding ...