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Frittata with Sun-Dried Tomatoes and Spinach picture

Frittata with Sun-Dried Tomatoes and Spinach

A frittata is an Italian omelet. It is usually baked and differs from the French omelet because it is left unfolded. This frittata can be served for breakfast, lunch or dinner.

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3

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, cut in half and thinly sliced
  • 1 large bunch fresh spinach, thick stalks removed, washed and roughly chopped (or use washed baby spinach)
  • 8 large eggs
  • 1/2 cup chopped sun-dried tomatoes packed in oil
  • 3/4 cup crumbled feta cheese

Serves 4 to 6

  1. Preheat the oven to 350F.
  2. Heat the olive oil in an oven-proof non-stick skillet over medium heat. Add the onions and saute until soft but not brown, about 5 minutes.
  3. Add the fresh spinach to the onions and continue to cook, stirring, until the spinach is wilted, about 3 minutes more. Remove the pan from the heat.
  4. In a medium bowl, crack the eggs and whisk together with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir in the sun-dried tomatoes and feta cheese.
  5. Pour the egg mixture into the skillet with the onions and spinach and stir to incorporate all the ingredients.
  6. Place the skillet in the oven and bake for 25 to 30 minutes, until the frittata is puffed and golden and doesn't move when the pan is gently shaken. (Note: Baking time will vary based on the size and depth of skillet you are using; start checking after 20 minutes.)
  7. Cut the frittata into slices (as you would a cake) and serve hot.

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