Sun-Dried Tomato, Spinach, and Pasta Frittata
Balsamic Mixed Greens and Fig Salad
Ingredients
- 2 (8.5-oz) pouches ready penne pasta (such as Barilla)
- 1 (6-oz) pkg baby spinach
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 12 large eggs, lightly beaten
- ¾ tsp salt
- ½ tsp pepper
- ½ cup crumbled goat cheese
- ⅓ cup sliced sun-dried tomatoes in oil
Instructions
- Preheat oven to 375°F. Cook pasta according to package directions.
- Cook spinach and garlic in hot oil in a 10-inch ovenproof skillet over medium heat 5 minutes. Stir in pasta.
- Whisk together eggs, salt, and pepper in a large bowl; gradually pour over spinach-pasta mixture in skillet. Top with cheese and tomatoes.
- Transfer skillet to oven, and bake 20 minutes or until center is set.
Side Dish Ingredients
- 3 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 (5-oz) pkg mixed greens
- 1 lb black Mission figs, quartered
Side Dish Instructions
- Whisk together vinegar, mustard, honey, salt, and pepper in a large bowl. Gradually whisk in oil. Add mixed greens and figs; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
348
|
116
|
464
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 33 | 19 | 52 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 643 | 159 | 802 |
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