Winter Warmth: A Soul-Warming Treat Packed With Good-For-You Ingredients
Spinach & Sundried Tomato Frittata (4 servings)
Baked until fluffy, the frittata is beautifully light and festively flecked with green and red. The best part: it’s delicious served warm or cold.
Ingredients:
• 2 tablespoons olive oil
• ½ medium onion, chopped
• 1 large garlic clove, finely minced
• 1 cup fresh spinach, chopped
• 4 whole eggs
• 4 eggs whites
• 8 sundried tomato halves, softened in hot water and chopped
• 1/3 cup up grated parmesan (optional)
• ¼ teaspoon salt
• 1/8 teaspoon black pepper, coarsely ground
Method:
1. Heat your oven to 220 degrees Celsius/ 425 degrees Fahrenheit
2. Thinly coat a 9 inch pie pan with some olive oil and set aside. Glass pie pans are ideal because they heat slowly and evenly, resulting in a perfectly cooked frittata
3. Over a medium flame, heat the oil in a large frying pan. Add the chopped onion and garlic, cooking until the onions are soft, but not brown, and the garlic is fragrant, about 2-3 minutes
4. Add the chopped spinach to the same pan and cook for another 2-3 minutes or until the spinach has wilted
5. Remove from the heat
6. In a bowl, lightly whisk the whole eggs and egg whites together. You could use 8 whole eggs, but the use of egg whites results in a lighter, airier frittata
7. Gently stir the chopped sundried tomatoes, parmesan and the spinach mixture into the eggs and season with salt and pepper
8. Pour the mixture into the pie pan and bake for 20-25 minutes or until firm in the center
9. Serve warm or cold
Recipe by Insha Bukhari
(Living in Lahore, loving life, and lapping up the luxury of living the dream)