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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

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