Meatless Monday: Sun-Dried Tomato and Spinach Frittata
I remember the smell of a cheese covered frittata baking in the oven at my grandma’s house. A frittata was something she prepared when she wanted to make a quick, yet tasty meal. Tonight, I decided to give this large omelet-like dish an Italian twist instead of the normal eggs and potato frittata. Beneath the egg whites was shredded potatoes, tangy sun-dried tomatoes, fresh baby spinach, and mild-flavored pine nuts. I topped the large omelet with flavorful pesto sauce. The denseness of the vegetables was balanced out by the light airy baked egg whites. Read on for the recipe for sun dried tomato and spinahc frittata.
Ingredients and directions for pesto topped frittata:
1 medium to large potato, sliced thin across and then sliced lengthwise into strips (as seen in the photo above)
1 tbsp of olive oil
1/2 tsp of garlic powder (or fresh garlic diced)
1/4 tsp of salt and pepper
4 cups of fresh baby spinach, washed and dried
1/3 of a cup of sun-dried tomato slices
1/3 of a cup of raw pine nuts
6 eggs, beaten (or the equivalent of that using egg whites – I used Trader Joe’s egg whites)
1/3 of a cup of pesto
1- After washing and drying the potato, slice it across into round slices that look similar to uncooked potato chips. Then slice those lengthwise into thin strips. I cut them this way so they would cook faster. Meanwhile, heat the olive oil over medium heat in a frying pan. Then when the oil is heated, add the potato strips and spices. Stir the mixture up.
2- Let the potatoes cook for about 20 minutes. Stir occasionally. The goal is for the strips to become tender and start to brown a little bit by the 20 minute time. Then add in the spinach, which should only take a couple of minutes to wilt down. You can also add the sun-dried tomatoes and pine nuts at this time. Stir the mixture so all of the veggies and nuts are evenly distributed across the pan.
3- Add the beaten egg mixture by pouring it over the top of the vegetables. Take a spatula and gently push the cooked sides of the egg mixture down in the pan. Then let the frittata cook for about 10 minutes. The eggs should settle and cook through. The only part that should still be liquid-like is the top of the frittata. Turn on the broiler for the oven. When it is hot, put the pan (which must have a metal handle) in the oven. Watch the egg bake carefully (it may only take five minutes to cook the top of it). When it is browned on top take it out and let it cool for a couple of minutes. Then slice and serve.
Do you have any favorite frittata recipes? Feel free to post or link to them below!