Winter Warmth: A Soul-Warming Treat Packed With Good-For-You Ingredients

It’s that time of the year again! Party people are in the midst of the winter hoopla that has become a time honoured tradition amongst the trendy. The food and drink flows, conversation comes easy and the meet and- greet lasts for months. And while it’s all incredibly exciting, it’s also absolutely exhausting! That means if you’re in mood to make the most of the upcoming months of madness, upping the energy is essential. Frittatas are a fabulous way to fight both post-party headaches and hunger; rich, filling and positively packed with good-for-you ingredients. This frittata turns average breakfast eggs into something exceptional with sautéed spinach, fragrant garlic and onions, and the chewy tang of sundried tomatoes.

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)