Sundried Tomato Spinach Mushroom Frittata

Happy New Year, it is 2011, a year full of promise, hope and positive goals. Today I made a new recipe, which will be my first recipe in my Frittata cookbook. Keep looking at my blog for the latest updates of how the book is coming along. The book will be unique.

Sun-dried Tomato Mushroom Spinach Frittata, created on 01/03/2011

Click on the picture to enlarge

¼-cup sun-dried tomatoes chopped
½ lb of baby Bella mushrooms cleaned and sliced
1 cup baby spinach washed and coarsely chopped
6 eggs
2 egg whites
2 Tablespoons of olive oil
Salt / Pepper to taste
1-cup fresh grated Parmesan cheese
1 tablespoon of freshly minced flat leaf parsley

Heat up a 10” non-stick sauté pan with olive oil over medium high heat. Add sliced mushrooms and sauté for about 5 minutes. Add the chopped sun dried tomatoes and sauté until tomatoes are partially re-hydrated (a little bit plump), about 2 minutes. Add the chopped baby spinach and sauté for about a minute, the spinach will wilt from the heat.

Break six eggs into a bowl. Add the 2 egg whites and discard or save the yolk for another use. Whisk the eggs well. Add half the grated Parmesan cheese, whisk well, and add to the sautéed vegetables. The egg mixture should cook until almost gel-like in the center. Sprinkle the rest of the Parmesan cheese and parsley on top of the eggs. Place pan in the broiler for about 3 to 5 minutes until the cheese is golden brown and the eggs are set in the center.

Remove from the pan using a spatula and cut into wedges. Serve with whole grain toast and butter. Enjoy!

CLICK HERE TO PRINT THE RECIPE

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