Frittata with spinach and sun-dried tomatoes

Eggs 767 Last Update: Aug 01, 2021 Created: Aug 01, 2021 0 0 0
Frittata with spinach and sun-dried tomatoes
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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The selection of products for this hearty omelet is very simple: spinach, eggs, cheese, sun-dried tomatoes, onions and chili.

Ingredients

Directions

  1. Set the rack in the oven to the middle position, and turn on the oven itself to preheat to 220 degrees.
  2. In a large skillet with a heat-resistant or removable handle, heat the olive oil over medium-high heat. Pour the onion into a preheated pan, sprinkle with 1/2 teaspoon of salt and cook, stirring occasionally, until the onion begins to change color, 2 minutes. Reduce the heat to medium, put the chili in the pan and continue cooking until the onion is soft, 5 minutes Place the spinach in a skillet, sprinkle with 1/2 teaspoon of salt and cook over high heat, stirring until the spinach wilts, about 2 minutes. Remove the pan from the stove and let cool for a couple of minutes.
  3. In a large bowl, combine eggs, cheese, sun-dried tomatoes, basil, 1/4 teaspoon salt and 1 teaspoon pepper. Put the contents of the pan into this mixture, mix well.
  4. Wipe the pan with a paper towel, put on medium heat and pour 2 tablespoons of olive oil, heat to a very high temperature. Pour the egg mixture into a preheated pan, cook the frittata for about 3 minutes, then put the pan in the oven (if the handle is removable, do not forget to remove it) and cook the frittata with vegetables for about 12 minutes.
  5. Cut the finished frittata into portions and serve immediately.

Frittata with spinach and sun-dried tomatoes



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

The selection of products for this hearty omelet is very simple: spinach, eggs, cheese, sun-dried tomatoes, onions and chili.

Ingredients

Directions

  1. Set the rack in the oven to the middle position, and turn on the oven itself to preheat to 220 degrees.
  2. In a large skillet with a heat-resistant or removable handle, heat the olive oil over medium-high heat. Pour the onion into a preheated pan, sprinkle with 1/2 teaspoon of salt and cook, stirring occasionally, until the onion begins to change color, 2 minutes. Reduce the heat to medium, put the chili in the pan and continue cooking until the onion is soft, 5 minutes Place the spinach in a skillet, sprinkle with 1/2 teaspoon of salt and cook over high heat, stirring until the spinach wilts, about 2 minutes. Remove the pan from the stove and let cool for a couple of minutes.
  3. In a large bowl, combine eggs, cheese, sun-dried tomatoes, basil, 1/4 teaspoon salt and 1 teaspoon pepper. Put the contents of the pan into this mixture, mix well.
  4. Wipe the pan with a paper towel, put on medium heat and pour 2 tablespoons of olive oil, heat to a very high temperature. Pour the egg mixture into a preheated pan, cook the frittata for about 3 minutes, then put the pan in the oven (if the handle is removable, do not forget to remove it) and cook the frittata with vegetables for about 12 minutes.
  5. Cut the finished frittata into portions and serve immediately.

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