GOLDEN SUN FRITTATA WITH SPINACH AND SUN-DRIED TOMATOES
Bring hope and love with a little California sunshine to your table with this Golden Sun Frittata with Spinach and Sun-Dried Tomatoes! Packed with vibrant flavors and wholesome ingredients, it’s a dish that feels as warm and hopeful as the golden rays of the West Coast. This dish is high in protein (26 grams per serving), vitamins, nutrients, and low is carbs and calories. Perfect for brunch, lunch, or a light dinner, this one-pan wonder is as simple to make as it is delicious. A slice of strength and hope with a little sunshine! 🌿🍅🕊️
Equipment
- 9 x 13 rimmed sheet pan
Ingredients
- 1 cup sun-dried tomatoes drained and chopped if jarred; hydrated, drained, and chopped if dehydrated
- 4 cups fresh spinach washed and chopped
- 1/2 tsp garlic powder
- 1 tsp oregano, dry or 2 teaspoons fresh oregano, chopped, plus extra for garnish
- cooking spray
- 6 eggs large
- 12 egg whites or 6 equivalent egg substitutes
- 1 cup feta cheese Crumbled (optional)
- salt and freshly ground pepper to taste
- hot sauce optional
Instructions
- Preheat oven to 425° F.
- Line a 9″ x 13″ rimmed sheet pan with parchment.
- Lightly coat with cooking spray.
- Place the sun-dried tomatoes and spinach on the pan.
- Sprinkle with garlic, oregano, salt, and pepper.
- In a small bowl whisk together the eggs and egg whites or substitutes.
- Pour egg mixture over the vegetable mixture.
- Top with feta cheese, if desired.
- Bake for 10-15 minutes or until eggs are set.
- Sprinkle with fresh oregano and hot sauce, if desired.
Notes
Serve with a slice of whole-grain bread and smashed avocado to balance your plate!
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