Spinach and Sun-Dried Tomato Frittata

Need an upgrade to your weekend pancakes? Here’s an idea for a cozy weekend brunch.

I’m picturing you now padding around the kitchen in your slippers whipping up a frittata as though you did stuff like this EVERY DAY. Which, of course, you don’t because you’re sitting there thinking “Is she crazy? I can’t even spell frittata, much less make one!” The truth is, frittatas are pretty easy. Way easier than, say, omelets which involve persnickety flipping. With a frittata, you just mix up all the ingredients and pour them into cute little ramekins to bake away in your oven while you brew coffee and make toast.

Don’t over-complicate this. Weekends are supposed to be easy. Let’s keep them that way.


Spinach and Sun-Dried Tomato Frittata


serves 4



cooking spray

2 teaspoons olive oil

1 small shallot, minced

1-2 cups packed fresh spinach, chopped

5 whole eggs

5 egg whites

8 sun-dried tomatoes (drained and patted dry if oil packed), chopped

1/2 cup grated Asiago cheese (can sub Parmesan or feta if you prefer)

2 tablespoons chopped fresh basil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper



1. Preheat oven 425 degrees. Coat 4 ramekins or small baking dishes with cooking spray. Set aside.

2. Heat oil in a large non-stick skillet over medium heat. Cook shallot until soft, but not brown, about 2 to 3 minutes. Add spinach and cook an additional 2 to 3 minutes.

3. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper.

4. Spoon into baking dishes. Place in the oven and bake until they are firm in the middle, about 12 to 14 minutes. Serve immediately.


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