Saturday, August 6, 2011

Baked Spinach, Mushroom & Sun-Dried Tomato Frittata

Baked frittatas make wondering breakfasts for overnight company. You can make them up the night before, put them in the refrigerator, and stick them in the oven about 40 minutes before eating. Here’s the recipe for the frittata we had this morning:

Baked Spinach, Mushroom & Sun-Dried Tomato Frittata

1 10-oz. pkg. frozen chopped spinach, thawed and drained
5 large eggs
1 ¼ cups part-skim ricotta cheese
1 cup Parmesan cheese (ideally freshly grated)
1 cup Portobello mushrooms (or sautéed fresh mushrooms), chopped
1/3 cup sun-dried tomatoes, chopped
2/3 cup green onions, sliced thinly
¼ tsp. dried Italian season
¼ tsp. salt
1/8 tsp. black pepper

Whisk ingredients together until well-mixed. Grease 1-quart sized glass baking dish with butter, and fill with spinach mixture. Bake in preheated 375 degree oven for about 35-40 minutes, or until set and slightly brown the edges. Delicious served with buttered whole wheat toast and fresh fruit! It makes a wonderful brunch!

1 comment:

  1. This dish looks hummy!! I will have to try. You have also displayed in a beautiful dish.