 | | Directions | - Preheat oven to 425°F.
- Spray bread pan with non-stick cooking spray.
- Heat oil in frying pan over medium heat. Cook onions for 3-4 minutes, add spinach and cook for another 5 minutes. Remove from heat.
- Whisk egg and egg whites in a medium bowl, stir in sun-dried tomatoes, cheese, basil, spinach and onion mixture, salt and pepper.
- Pour mixture into bread pan; bake until firm in the center, 25 to 30 minutes.
- Remove from oven and sprinkle remaining cheese mixture over the top; let cool and serve.
- Store remaining frittata in refrigerator.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Container: bread pan, can also use individual baking dishes, or quiche dish
Servings: 10
|  | | Ingredients | | - | | 2 teaspoons olive oil |
| - | | 1/2 cup red onion |
| - | | 1 cup spinach - fresh, chopped |
| - | | 4 eggs |
| - | | 4 egg whites |
| - | | 10 sun-dried tomatoes - chopped |
| - | | 3/4 cup Asiago cheese - grated |
| - | | 2 tablespoons basil - fresh, chopped |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon pepper - fresh ground, black |
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