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Nutrition
Natasha’s Sun Dried Tomato And Spinach Frittata
Spinach frittata is another great option for breakfast, brunch, or a quick dinner. Sun-dried tomatoes have anti-inflammatory properties and also supply antioxidants, protein, and Omega-3s.
Natasha’s Sun Dried Tomato And Spinach Frittata - Full Recipe
02
serves
423
calories
60
minutes
7/10
simplicity
Easy Steps
01Preheat the oven to 175 C, and lightly grease a baking dish or casserole.
02Preheat a large pot over medium heat. Add the spinach and tomatoes – sauté until the spinach has wilted.
03In a mixing bowl add the chickpea flour, garlic, salt, pepper, and broth. Mix slowly ensuring that all the ingredients have blended evenly and formed a thick batter.
04Gently pour the batter into the spinach and mix it.
- 2 cups chickpea flour
- 6 cups spinach
- ½ cup sundried tomatoes
- ¼ cup cherry tomatoes (cut into halves)
- 2 cloves of garlic (minced)
- 3 tbsp salt
- ½ tbsp ground pepper
- 3 tbsp olive oil
- 2 cups vegetable broth
Transfer the mixture to the baking dish and spread it out evenly. Bake for 25-30 minutes until golden brown.
06Let it cool, slice, and serve!
Nutritive Value
- Carbohydrates: 36.5g
- Protein: 13.2g
- Fat: 26g
- Fibre: 9.5g
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