Sundried Tomato Frittata with Spinach Salad

Prep:15minCook:25min

Breakfast for dinner is always a favourite dinner around our house. What I really love about a frittata is that it cooks in no time flat but it is also a blank canvas for anything you want to add in. A few simple guidelines make it almost foolproof. Always precook your mix-ins Don’t over mix eggs After that, the rest is all on your imagination. Served with a salad on the side you have a complete diner or lunch. Pair it with toast and coffee and call it breakfast. Few dishes are this versatile.

Updated at: Thu, 17 Aug 2023 14:19:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories525.3 kcal (26%)

Total Fat45.2 g (65%)

Carbs11.5 g (4%)

Sugars6.3 g (7%)

Protein20.4 g (41%)

Sodium1195.8 mg (60%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8eggs

½ cupcream

you can substitute with dairy free alternative milk or water

¾ tspsalt

¼ tsppepper

Instructions

For the Frittata

Step 1

Preheat oven to 350F

Step 2

In a bowl combine the eggs, cream, salt and pepper. Mix just until combined. The yolks should be broken up and just barely mixed together with the whites and cream. Don’t whisk it too much. Set aside.

Step 3

In a 12” non-stick skillet, heat olive oil or butter, Saute the sundried tomato or peppers and meat if you’re adding, until heated through. Add the spinach until wilted. Squeeze off any excess moisture from the filling and spread the filling evenly around the bottom of the pan

Step 4

Reduce heat to medium. Slowly pour egg mixture into the pan being careful not to disturb the even arrangement of the filling. Cook for 5-6 minutes or until sides are beginning to set. Top with crumbled feta and pop the skillet in the oven to continue baking for 15 -18 minutes or until just set in the centre. Remove from the oven to serve. You can flip it out onto a plate or serve straight from the pan. Keep an oven mitt or kitchen towel resting on the handle of the pan until it’s cool. I can’t tell you how many times I’ve reached for a pan handle forgetting that it was just in the oven. It happens fast and without a thought. And it hurts!