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Sun Dried Tomato Frittata

Servings: 4

Recipe courtesy of Prescribe Nutrition


8 organic eggs

3 Tbsp nutritional yeast

½ cup non-dairy milk

½ tsp sea salt

Pepper to taste

1 clove garlic, minced

4 cups spinach or other dark leafy green

¼ cup scallions, sliced thin

2 Tbsp olive oil

¼ cup fresh basil, sliced thin + extra for garnish

½ tsp smoked paprika

½ cup sun dried tomatoes packed in oil and drained or dried and soaked in water

¼ tsp red pepper flakes


  1. Preheat the oven to 450°F.
  2. In a bowl, whisk the eggs (8), nutritional yeast (3 Tbsp), milk (½ cup), salt (½ tsp), pepper and garlic (1 clove).
  3. In a medium skillet, saute the spinach (4 cups) and scallions (¼ cup) in olive oil (2 Tbsp) 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 (¼ cup), paprika (½ tsp), sun dried tomatoes (½ cup) and red pepper flakes (¼ tsp).
  5. Pour into a baking dish and bake in the oven until it puffs up and becomes golden brown. 25-30 minutes or until the eggs are set.
  6. Remove from the heat and let sit for 5 minutes before serving. Top with basil garnish and serve.

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