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Dairy
Easy
35 Minutes
Diets 
A filling, nutritious, and enticing breakfast perfect for Passover or any time!
1 cup Beleaves Frozen Spinach, defrosted
1/2 onion, diced
1 tomato, diced
6 Tuscanini Sun-Dried Tomatoes, sliced
1/3 cup shredded mozzarella cheese
8–10 egg whites, (about 1 cup)
3 tablespoons Ta’amti Feta Cheese
Saute the spinach, onion and tomato for about five to eight minutes and then place in a bowl
Add in the sundried tomatoes and shredded cheese and mix
Pour in the egg whites and spices and mix to combine
Pour the egg mixture into a 9 inch baking tin or pie dish
Sprinkle the feta cheese on top.
Bake at 350 degrees for 20-15 minutes or until the egg sets
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Nice and easy! This recipe is super easy and delicious, but the instructions don’t indicate which temperature to bake it on, nor whether the egg mixture should be mixed together with the spinach mixture or merely poured on top.
Is it possible to update the recipe so i’ll know for the future?
Thank you for a great dinner!
You can try to follow the directions of this recipe. Yup. It just so happens to be mie and it’s yummy. In the meantime I am working on getting other directions updated.
https://www.kosher.com/recipe/spinach-pepper-and-potato-frittata-5107
Hi – I am happy you enjoyed it. The recipe is now updated. Enjoy!
Looks delish Reva!