Frittata di Pomodori Secchi

Frittata di Pomodori Secchi is a delightful Italian dish that features sun-dried tomatoes, providing a burst of rich flavor and a beautiful color. This Paleo-friendly frittata is perfect for brunch, packed with protein and healthy fats, making it both satisfying and nutritious.

Ingredients

• Eggs - 4 large
• Sun-dried tomatoes - 100 grams, chopped
• Fresh spinach - 50 grams, roughly chopped
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - 2 tablespoons, chopped (optional)

Steps

1. Preheat your oven to 180°C (350°F).
2. In a skillet, heat the olive oil over medium heat and add the minced garlic, sautéing until fragrant, about 1 minute.
3. Add the chopped sun-dried tomatoes and spinach to the skillet, cooking for another 2-3 minutes until the spinach wilts.
4. In a bowl, whisk together the eggs, salt, and black pepper until well combined.
5. Pour the egg mixture into the skillet over the vegetables, stirring gently to distribute evenly.
6. Cook on the stovetop for about 3-4 minutes, or until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the frittata is set and golden on top.
8. Remove from the oven, let it cool for a minute, and garnish with fresh basil if desired before slicing and serving.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 270 mg
• Cholesterol: 370 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle health and satiety.
• Rich in vitamins and antioxidants from spinach and sun-dried tomatoes.

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