14 June 2010

spinach, basil & tomato frittata

This weekend, in honor of Dan's mom visiting (Hi Terry!), we decided to forego the usual Sunday dinner in favor of a brunch. I'm not personally huge on cooking brunch at home - the most I've ever really made was the occasional banana pancake. I decided to branch out and try a frittata for the first time, and the results were delicious. Here's what you'll need:

  • Vegetable oil cooking spray
  • 2 teaspoons olive oil
  • 1 small shallot, chopped
  • 2 tablespoons olive oil
  • 2 cups packed fresh spinach, chopped
  • 10 egg whites
  • 1 lb. cherry tomatoes, halved
  • 1/2 cup grated Asiago
  • 1 cup chopped fresh basil, chopped
  • Salt and pepper
  • *Sadly, no meat

Preheat your oven to 375 degrees. Begin by heating the oil in a medium skillet and sautéing the shallot over medium heat for a few minutes until browned. Then add the spinach and continue sautéing for a few more minutes until the spinach is nice and wilted.

Meanwhile, in a large bowl mix your egg whites (you could also do half egg whites, half whole eggs), tomatoes, basil, cheese and a dash of salt and pepper. Mix the shallot and spinach in as well when it's done.

Pour everything into a round pie dish and bake for about 30-35 minutes, or until the frittata is firm in the center.

This was honestly pretty fantastic. Super easy, super tasty. Definitely a great idea if you're serving a brunch yourself.

Bon chappétit!

1 comment:

  1. i made one today for brunch. i made a smaller one with left over shallot, mushrooms, asparagus and american cheese. for my first time making a fritata... not bad! i made mine a little differently but the results were the same - yum! perhaps the lazy mans omlette?

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