Sun-Dried Tomato and Orzo Frittata
Ingredients
- 3 oz orzo (about ¾ cup)
- 1 (6-oz) pkg baby spinach
- 2 cloves garlic, minced
- 2 tsp olive oil
- 8 large eggs, lightly beaten
- ½ tsp salt
- ½ tsp pepper
- ¼ cup crumbled feta cheese
- ¼ cup sliced sun-dried tomatoes in oil
- 2 cups baby arugula
Instructions
- Preheat oven to 375°F. Cook orzo according to package directions.
- Squeeze spinach dry using paper towels. Cook spinach and garlic in hot oil in a 10-inch ovenproof skillet over medium heat 5 minutes or until spinach is wilted. Stir in orzo.
- Whisk together eggs, salt, and pepper in a large bowl; gradually pour into skillet. Top with cheese and tomatoes.
- Transfer skillet to oven, and bake 20 minutes or until center is set. Serve topped with arugula.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
301
|
301
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 18 | 18 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 573 | 573 |
Breakfast Meal Plan
This recipe selected from the eMeals Breakfast Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
