Sun-Dried Tomato Frittata

Serves 4-6

sundried page


  • 8 organic eggs
  • 3 Tablespoons nutritional yeast
  • 1/2 cup non-dairy milk of choice
  • 1/2 teaspoon sea salt to taste
  • Ground pepper to taste
  • 1 clove of garlic, minced
  • 4 cups spinach or other dark leafy green
  • 1/4 cup scallions, sliced thin (about 1 small bunch)
  • 2 Tablespoons olive oil
  • 1/4 cup fresh basil, sliced thin + extra for garnish
  • 1/2 teaspoon smoked paprika
  • 1/2 cup sun-dried tomatoes, packed in oil and drained or dried and soaked in water
  • 1/4 teaspoon red pepper flakes


  1. Preheat oven to 450 F.
  2. In a bowl, whisk the eggs, nutritional yeast, milk, salt, pepper and garlic.
  3. In a medium skillet, saute the spinach and scallions in olive oil over medium-low heat until spinach is mostly wilted.
  4. Pour the egg mixture into your skillet with the spinach. Gently stir in the basil, paprika, sun-dried tomatoes and red pepper flakes.
  5. Bake in the oven until it puffs up and becomes golden brown. 25-30 minutes or until the eggs are set. Remove from the heat and let sit for 5 minutes before serving. Top with basil garnish and serve.