Frittata With Cheese Sun Dried Tomatoes And Basil Recipes

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FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL



Frittata with Cheese, Sun-Dried Tomatoes, and Basil image

Provided by Jennifer Martin

Categories     Cheese     Herb     Olive     Tomato     Breakfast     Brunch     Broil     Feta     Winter     Bon Appétit     Portland     California     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

10 large eggs
1/4 cup whipping cream
1 1/2 cups crumbled feta cheese (about 6 ounces)
10 drained oil-packed sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
1/3 cup fresh basil leaves, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup (1/2 stick) butter
1/3 cup pitted Kalamata olives, thinly sliced
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.

SPINACH AND SUN-DRIED TOMATO FRITTATA



Spinach and Sun-Dried Tomato Frittata image

Provided by Dean Rucker

Categories     Cheese     Dairy     Egg     Fruit     Leafy Green     Onion     Tomato     Vegetable     Breakfast     Brunch     Bake     Spinach     Healthy     Self     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Vegetable oil cooking spray
2 teaspoons olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 slices whole-wheat toast
2 cups fresh berries

Steps:

  • Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

FRITTATA WITH SUN-DRIED TOMATOES



Frittata With Sun-Dried Tomatoes image

Make and share this Frittata With Sun-Dried Tomatoes recipe from Food.com.

Provided by NOLA Diva

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

10 large eggs
1/4 cup half-and-half or 1/4 cup whipping cream
6 ounces swiss cheese
10 sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
2 tablespoons dried basil leaves (or 1/3 cup fresh finely chopped)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 cup butter
3 tablespoons freshly grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Whisk eggs and milk in large bowl to blend.
  • Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
  • Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
  • Add egg mixture; do not stir.
  • Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
  • Sprinkle with Parmesan cheese.
  • Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
  • Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
  • Slice frittata into wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 445.8, Fat 31.9, SaturatedFat 16.1, Cholesterol 588.6, Sodium 761, Carbohydrate 9.5, Fiber 1.9, Sugar 3.8, Protein 30.5

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