Spinach and Sun-Dried Tomato Frittata

By Hklbrries

Ingredients

• 1 1/2 ounces (about 20) sun-dried tomatoes, packed without oil
• 4 cups fresh spinach, torn
• 2 tsp olive oil
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp bread crumbs, Italian-seasoned
• 1/2 tsp pepper
• 2 cups egg substitute
• 4 tbsp nonfat sour cream

Preparation

Step 1

Place dried tomatoes in a bowl containing 1 1/2 cups boiling water; let stand 30 minutes. Drain; cut each tomato in half. Spray medium skillet with nonstick coating, cook spinach over medium heat 3 minutes or until wilted, stirring constantly. Remove spinach from skillet and press between paper towels until barely moist. Add oil to skillet and saute mushrooms and garlic over medium-high heat 4 minutes or until lightly browned. Add tomatoes, spinach, parsley and remaining ingredients except sour cream, stirring well. Cover, reduce heat to medium-low, and cook 15 minutes or until set. Cut into 4 wedges. Serve topped with 1 tbsp sour cream per serving.