Spinach and Tomato Sheet Pan Frittata

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Prep Time: 10 mins | Total Time: 25 mins | Makes: 2 servings

INGREDIENTS

1 cup Sun-dried Tomatoes, drained and chopped

2 cups Spinach, Baby, chopped

1/4 tsp Garlic Powder

1/2 tsp Oregano, dried

Cooking Spray

4 Eggs, large

1/2 cup Egg Whites

1/2 cup Feta Cheese, Crumbled (Optional)

Salt & Pepper, to taste

DIRECTIONS

Prep

1. Drain and rinse sun-dried tomatoes if using jarred. Chop.

2. Wash and chop spinach.

3. Preheat oven to 400° Fahrenheit.

   
   

Make

1. Line a 9" x 13" rimmed sheet pan with parchment paper then lightly coat with cooking spray. Place the sun-dried tomatoes and spinach on the pan and then sprinkle with garlic, oregano, salt, and pepper(or any of your favorite spices).

2. In a small bowl whisk together the eggs and egg whites. Pour the eggs over the vegetable mixture. Top with feta cheese, if desired.

3. Bake for 10-15 minutes or until eggs are set.

4. Season to taste.

   
   

Tips from Ellen: Treat this recipe as a template and add any veggies you enjoy. Use this to help you clean out your veggie drawer at the week's end - chop up leftover leafy green vegetables, broccoli, grape tomatoes, zucchini fresh or herbs.

Recipe Source: Living Plate RX

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