Spinach & Sun Dried Tomato Frittata

Breakfast and brunch around here are a big deal, especially on the weekends. During the week Nick usually scoots out the door with a mug of coffee and a lunchbox full of leftovers, but Saturday and Sunday are a different story. Usually Nick waits until mid morning to tell me he is hungry, which is usually his way of suggesting some sort of delicious brunch. Well, I usually don’t put up too much of a fight. He works hard all week and he happens to love breakfast. Sometimes I poke fun at him, but it is all in good humor.

Recently, we had some spinach to use up {we foolishly purchased two HUGE bags full of spinach and then ended up traveling around a bunch for a month.} We hate wasting food, so we did not want the spinach to spoil. Therefore, I knew it had to be put to good use for breakfast. Take a look.

 

Nutritional Information
Servings: 8
Serving Size: 1 piece
Calories: 94.8
Fat: 6.3 g
Carbohydrates: 1.5 g
Fiber: .18 g
Protein: 7.8 g
Points+: 2

Ingredients:

Recipe Adapted from In the Kitchen with David, Comfort Foods that take you Home, p. 49

  • Vegetable Oil Spray
  • 6 large eggs
  • 1 ½ spicy sausage links
  • 1 ounce sun dried tomatoes
  • 2 tablespoons fresh basil
  • 1 garlic clove
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups coarsely chopped spinach
  • 2 tablespoons Parmesan cheese

 

Directions:

  • Preheat oven to 400 degrees F
  • Spray an 8-inch ovenproof nonstick skillet with the vegetable oil spray
  • Heat the skillet over medium heat
  • While the skillet is heating up, whisk the eggs in a medium bowl until frothy
  • In a blender, add the tomatoes, basil, garlic, spicy sausage, salt and pepper and pulse until everything is small diced
  • Add the sausage and tomato mixture to the eggs and combine
  • Add the egg mixture to the skillet and cook without stirring until the eggs begin to set on the bottom, about 1 minute
  • Top with the spinach leaves
  • Carefully loosen the edges with a heat-proof spatula ad continue to cook for another 1 or 2 minutes
  • Transfer the skillet to the oven and bake for 5 to 7 minutes, until the frittata is puffed and golden brown
  • Place a plate large enough to hold the frittata bottom side up on top of the skillet
  • With the plate and skillet firmly pressed together, invert the frittata onto the late
  • Sprinkle with the Parmesan
  • Slice into thin wedges and serve
  • Enjoy!!