Mediterranean Frittata recipe

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Ingredients

3 sun-dried tomato halves
2 teaspoons extra-virgin olive oil
¼ yellow onion, minced
5 cloves garlic, minced
½ cup frozen chopped spinach
1 (4.5 ounce) can sliced mushrooms with pieces, drained
3 ounces crumbled reduced-fat feta cheese
6 egg whites
¼ cup skim milk
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
2 tablespoons shredded Parmesan cheese

Nutrition Info

175.9 calories
carbohydrate: 18.3 g
cholesterol: 10 mg
fat: 6.2 g
fiber: 4.2 g
protein: 16.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 1145.8 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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