Spinach and Sun-Dried Tomato Frittata

2 Comments 27 April 2011

Want to know what this recipe says about us?

Yep, we like food in small dishes that denote individual portions. Isn’t that exciting? Well, we think it is.

Honestly, I’m having a hard time remembering why we made this recipe at the time. It probably sounded really good to me as I perused the internet for my third hour of the day, scavenging for cooking inspiration. Yeah, I’m obsessed. Luckily, it was indeed a fine, fine recipe. What I believe, dear fellow forkers, to have happened is I searched for “healthy” recipes on Epicurious. And this one came up.

Now, I’m pretty sure some would say a dish that uses a lot of eggs and some cheese isn’t really healthy, per say, but Epicurious labels it so, so I’m going with it. We even filed it under healthy here at FFA. That’s it. It’s final. Case closed.

Spinach and Sun-Dried Tomato Frittata

First, give some shallots and spinach the ‘ole chop. These will get a quick saute as well. In fact, go ahead and count this recipe as a relatively quick and easy breakfast or brunch solution. We filed it under that, too. Yes, that too is final. Wink.

Spinach and Sun-Dried Tomato Frittata

Don’t forget about those sun-dried tomatoes! The blurry red things in the picture above. They need a nice ‘ole chop as well. Don’t you just love the things? Yes, they’re wrinkly, but it’s the price they pay to bring us a wholly different, richer flavor than their youthful-looking fresh counterparts.

Spinach and Sun-Dried Tomato Frittata

“It looks like Chinese soup.” So said sis blogging partner. It does kind of look like a vamped-up egg drop soup. But anyway. Here the shallots, spinach, sun-dried tomatoes and a lot of eggs and egg whites are mixed together and delivered unto cute little ramekins.

Spinach and Sun-Dried Tomato Frittata

And they’re baked! They morph into these little puffs of perfection, and I mean that. As sis and I sat eating our portions, I may have said, “Man, this is good.” I swear! Actually, honestly, I really have been wanting to make this recipe again, I just haven’t had time.

Spinach and Sun-Dried Tomato Frittata

Even after they cool down, they didn’t deflate like I thought they might. This was our first time making a frittata dish, and I’m actually glad to find out that you don’t need one of those fancy frittata pans. This recipe only makes 4 servings, but it would be very easy to double or triple it even for guests.

The recipe suggested serving with toast and fresh berries, and that sounded good to me. By the way – the harvest grain bread from Publix is delicious.

This was a delicious, light meal, in the sense that it didn’t leave us feeling weighed down, yet we were totally satisfied. It’s definitely getting added to my list of regulars.

And yes, we will be trying it with bacon or pancetta at some point. Oh. Yes.

Spinach and Sun-Dried Tomato Frittata

from SELF, April 2007, via Epicurious

Prep Time: 10 minutes    Cook Time: 20 minutes    Level: Easy    Servings: 4

  • Vegetable oil cooking spray
  • 2 teaspoons olive oil
  • 1 small shallot, chopped
  • 1 cup packed fresh spinach, chopped
  • 4 whole eggs
  • 4 egg whites
  • 8 sun-dried tomato halves, chopped
  • 1/2 cup grated Asiago
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 slices whole-wheat toast
  • 2 cups fresh berries

Heat oven to 425°F.

Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with the toast and berries


If you don’t have small baking dishes, like ramekins, you can use a small casserole dish instead and make one frittata to split. You might have to cook it a little longer though (I saw this mentioned in one or two of the recipe’s reviews), so just keep an eye on it and bake until it’s set. A knife or toothpick inserted in the center should come out clean when it’s done.

If you do decide to add some bacon or pancetta to the recipe, dice it up and cook it first, sauteing till just crisp. Add it in where the recipe says to stir in the tomatoes and other ingredients with the eggs. Bake as per above.

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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

2 Comments so far

  1. Robin says:

    I love these little frittatas! Your theme of quick individual servings is contagious.

    • KMont says:

      I’m glad like them too, Robin!It kind of makes a person feel special to get their own little serving. 😉

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