Tuesday, October 18, 2011

Spinach and Sun-Dried Tomato Frittata from Epicurious


Ahhh... eggs.  I think I could live on nearly eggs alone, however my heart would most likely not approve.  As such, I serve the organic, protein-rich food to my family in moderation and enjoy the additional health benefits including vitamins, minerals, antioxidants and lutein along with a serving of whole grains and fruits and/or vegetables.  In the past eggs have been avoided due to cholesterol issues, however recent studies are now claiming that not only will the egg (in moderation) not increase most cholesterol levels, but it may actually help improve one's blood lipids profile.  With that info, I say, sign me up!

According to a study published in the Journal of Nutrition, lutein is "best absorbed from the egg yolk - not lutein supplements or even spinach".  With a history of Macular Degeneration and cataracts in our family, I welcome the lutein-laden egg yolks and often try to pair them with additional lutein filled foods such as spinach with hopes of providing additional nutritional support to our precious eyes (and skin).  With such health benefits in these two foods, the pairing in Epicurious' Spinach and Sun-Dried Tomato Frittata, by Golden Door executive chef Dean Rucker, was a match made in heaven.

With the kids at school and my husband on a day off from work I set to preparing a nice lunch for the two of us.  It was the photo of the frittatas on Epicurious, each in individual ramekins, that drew my lutein supported eye and shortly had me chopping onions, sun-dried tomatoes, mushrooms and spinach for our meal.  Easily put together with whole eggs as well as egg whites and then baked in the oven, these little individual (my husband called them cute) frittatas were a real step up for the plain PB&J.  Served with melons from the farmer's market and a slice of whole grain bread our bodies were fueled and ready for the after school chauffeur duties to begin.



Spinach and Sun-Dried Tomato Frittata

Vegetable oil cooking spray
2 tsp butter
1/4 cup onion, finely diced
1/4 cup mushrooms, coarsely chopped
3/4 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/4 cup grated Asiago or Parmesan
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat oven to 425°F. Coat 4 small ramekins with cooking spray and set aside. Heat butter in a large pan over medium heat. Cook onion and mushrooms until soft but not brown, about 2 to 3 minutes.  Add spinach and cook 2 to 3 minutes.  Remove from heat.  Lightly whisk eggs and egg whites in a large bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper.  Spoon the egg mixture into ramekins; bake until puffed and firm in the center, 12 to 14 minutes.

26 comments:

  1. Wow - these are absolutely STUNNING! I am a fan of eggs, too. They are so versatile and you can make anything with them! Your pictures are a feast!

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  2. WOW! Sundried tomatoes and spinach are an excellent combination! And your frittatas look absolutely stunning!

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  3. Your food pictures are lovely and the frittata is screaming to be grabbed!!

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  4. I love the combo of sun dried tomatoes and spinach, plus the eggs, Yum! I'll be making this for lunch soon. Lovely presentation.

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  5. This looks amazing Kim! I am with ya on the eggs, I love them...literally could eat them everyday. I will eat with or without yolk, I love them either way! :-)

    I just must try this. I have some sun dried tomatoes at home that I have been trying to get rid of and had no idea what to make...winner right here!

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  6. Eggcellent photos as ever and what a lovely combination for a frittata. Fabulous, Kim!

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  7. Stunning snaps, and how funny I used the T.J.'s pumpkin ice cream, it's so good and spicy. Love frittata, perfect for breakfast, or even dinner. I wish you were coming to S.F. in Nov.!
    -Gina-

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  8. As always..AMAZING!!! Love this idea of frittatas Kim..I think I will have to try it very soon!!!

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  9. I like the idea of making frittatas in a ramekin. It look so fancy.

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  10. I love all the health info here! Those little frittatas look fabulous, I would have never thought to serve them that way! Yum!

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  11. What a perfect Breakfast, lunch or dinner dish!! I would love to serve this for a brunch! Mmmmmm! Now you've got me thinking....

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  12. Great idea with making "mini-frittatas." They are so simple and you can put anything in a frittata. Loved your combo here.

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  13. Delicious combination and so very cute in their individual serves! I have been having an egg craving lately - an omelette was just the ticket, but these are on the list for the next time it strikes :)

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  14. What a gorgeous frittata! I love the individual portions...so pretty.

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  15. I never once thought to make a frittata in little ramekins! Great idea...

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  16. I just made my first frittata the other day and it was yummy but spinach and sun dried tomatoes would have taken it over the top! These look so cute in their little ramekins!

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  17. Wow, what a combination! I would love to have one of these for breakfast everyday. It sounds wonderful!

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  18. Haha, yes I suppose they are cute! I'm glad your lutein supported eyes caught this! This looks like a great lunch. I don't think I've ever made a frittata, but I can imagine this tasted good enough to lick the ramekin!

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  19. Sounds just amazing! I love how puffy they are :)

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  20. The fritata is so beautifully risen .. just like souffle!

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  21. I have everything to make these right now except the sun dried tomatoes.... but I MUST make this for dinner tonight! I'm off to the store.....

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  22. I like this Fritata served in individual ramekins!

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  23. These look delicious and I really love the presentation. The photos are all very good!

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  24. I made these for lunch today and they were great! That's for sharing. I made a few small alterations to the recipe to use what I had on hand. I substituted fresh spinach for frozen (which I boiled before adding to the skillet), I used shredded cheddar cheese, vidalia onion, and dried basil. Because I also cooked this in a convection oven I cooked my four ramakins for the recommended 12-14 minutes covered each with foil and cooked an additional 5 minutes.

    The really turned out great- and I have to admit that I am not the most experienced cook. I enjoyed them with whole grain toast and vanilla soy milk. I enjoy a breakfast dish for any meal!

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