How to Make Mini Vegetable Frittatas Nz

Mediterranean Frittata

These mini frittatas are great for lunch served warm, or equally nice served cold for the lunchbox.

Recipe Summary 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 | Mini Vegetable Frittatas Nz

3 sun-dried tomato halves

2 teaspoons extra-virgin olive oil

¼ yellow onion, minced

5 cloves garlic, minced

½ cup frozen chopped spinach

1 (4.5 ounce) can sliced mushrooms with pieces, drained

3 ounces crumbled reduced-fat feta cheese

6 egg whites

¼ cup skim milk

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon dried basil

2 tablespoons shredded Parmesan cheese

Directions

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.

Info | Mini Vegetable Frittatas Nz

prep: 15 mins cook: 40 mins additional: 10 mins total: 1 hr 5 mins Servings: 4 Yield: 4 servings

TAG : Mediterranean Frittata

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