5 Ingredient Sun-Dried Tomato And Spinach Frittata

1. 1

   Preheat the oven at 425F.

2. 2

   Finely slice the sundried tomatoes, and shred the baby spinach.

3. 3

   Crack 12 eggs into a large mixing bowl. Season with salt and pepper.

4. 4

   Whisk the eggs until combined. Be careful not to overbeat.

5. 5

   Add the sundried tomatoes, baby spinach, dried basil and parmesan to the mixing bowl. Stir to combine the ingredients.

6. 6

   Spray a non-stick, ovenproof pan with cooking spray.

7. 7

   Pour the egg mixture into the pan. Insert the pan into the oven and bake for 15-20 minutes until the eggs are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.