Entrees
Sun Dried Tomato & Spinach Frittata
Frittatas are one of the most versatile dishes you can make. They're great for breakfast, lunch or dinner and make great leftovers.
Ingredients
| 8 |
Grade A Large Phil’s Fresh Eggs |
| ¾ cup | Milk |
| ½ tsp. | Salt |
| ½ tsp. | Pepper |
| 1 Tbsp. | Olive oil |
| 6 cups | Fresh Spinach |
| ½ cup | Diced red onion |
| 2 cups | Cooked pasta |
| ⅓ cup | Julienne-cut sun-dried tomatoes in oil |
| 4 oz. | Crumbled feta cheese |
Directions
- Preheat oven to 350°F.
- In a large mixing bowl, combine eggs, milk, salt and pepper. Whisk until smooth; set aside.
- Heat olive oil in a medium skillet. Add spinach and onions and sauté until onions are tender.
- Spray a 10” deep-dish pie plate with cooking spray.
- Layer cooked pasta, sautéed spinach and onions, sun-dried tomatoes, and crumbled feta in pie plate.
- Pour egg mixture over the top.
- Bake for 45 minutes or until center of frittata is set.
