Sun-Dried Tomato & Spinach Frittata

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Sun-Dried Tomato & Spinach Frittata (Stage 3)

Enjoy as brunch or dinner with salad (leftovers make nice lunch too!)

INGREDIENTS:

- 6 Eggs (From Farmer's Market)
- 20 Mushrooms, (shiitake or crimini) chopped
- Spinach - 1 bunch, rinsed
- 2 cloves garlic
- Sun-dried tomatoes - 10 - 15 (canned drained from oil & cut)
- 2 Tbsp Parmesan chesse - grated
- 1/4 cup skim ricotta cheese
- 2 Tsp Olive oil
- Sea Salt & Pepper to taste

Sauté mushrooms in 1/2 tsp olive oil - set aside to cool.

Sauté spinach & chopped garlic in 1 tsp olive oil, spinach will wilt, cool.

Whisk eggs in bowl & fold in mushrooms & spinach, add sun-dried tomatoes, salt & pepper. Pour egg mixture into oiled (1/2 tsp) cast iron skillet, sprinkle parmesan & spoon ricotta on top, cooking on medium until firm.

Transfer cast iron skillet into broiler & heat for another 10 minutes; eggs will rise slightly.

Calories 230; Carbohydrates 11g; Fat 14g; Protein 17g; Serving Size 1/4 of frittata

Author 20/20 Alumni

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