Tasty Recipes Mediterranean Frittata

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Mediterranean Frittata

"I concocted this when I was trying to liven up an egg white frittata. It turned out deceptively decadent. The sun-dried tomatoes make all the difference."

Ingredients :

• 3 sun-dried tomato halves
• 2 teaspoons extra-virgin olive oil
• 1/4 yellow onion, minced
• 5 cloves garlic, minced
• 1/2 cup frozen chopped spinach
• 1 (4.5 ounce) can sliced mushrooms with pieces, drained
• 3 ounces crumbled reduced-fat feta cheese
• 6 egg whites
• 1/4 cup skim milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried basil
• 2 tablespoons shredded Parmesan cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H5M

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round pan.
• Place sun-dried tomatoes into a bowl of warm water until rehydrated, about 10 minutes. Drain and chop.
• Heat olive oil in a small skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add spinach; cook and stir until thawed and water is evaporated, about 5 minutes. Stir in mushrooms, sun-dried tomatoes, and feta cheese until well mixed.
• Whisk egg whites, skim milk, salt, pepper, and basil together in a bowl until very frothy. Carefully stir spinach mixture and 1 tablespoon Parmesan cheese into egg mixture. Pour into the prepared pan; top with remaining Parmesan cheese.
• Bake in the preheated oven until frittata is set and browned on top, about 25 minutes.

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