| Recipe: Spinach and Sundried Tomato Fritatta |
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| Wednesday, 19 March 2008 | |
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Chef Dean Rucker of the famed Golden Door INGREDIENTS
4 whole eggs, 4 egg white
2 tablespoons shallot, minced
1 cup, packed fresh spinach, chopped
8 sun-dried tomato halves, small dice
2 tablespoons fresh basil, chopped
2 ounces Asiago Cheese, grated
2 teaspoons olive oil
Salt and pepper to taste
Non-stick spray
4 ramekins
INSTRUCTIONS 1. Whisk eggs together 2. In non-stick pan over medium heat add olive oil and minced shallots, sauté until translucent, not brown. 3. Remove pan from heat and add spinach to shallots, heat from pan will lightly wilt spinach. 4. Add chopped basil, sun-dried tomato, Asiago cheese, cooled shallot and spinach mixture and salt and pepper to eggs and whisk well. 5. Spay 4-4 oz ramekins with non-stick spray and place on baking sheet, ladle in egg mixture filling just below the rim. 6. Bake at 425 degrees for 10 minutes NUTRITIONAL ANALYSIS PER SERVING (makes 4 servings) 174 calories, 11g fat, 6g carbs, 14g protein, 416mg sodium, 19g fiber Bookmark:            Trackback(0)
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| Last Updated ( Friday, 21 March 2008 ) |
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