Frittata With Sun Dried Tomatoes Recipes
SPINACH AND SUN-DRIED TOMATO FRITTATA
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
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.
LEEK AND SUN-DRIED TOMATO FRITTATA
Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes.
Provided by Da Huz
Categories One Dish Meal
Time 30m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
- Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
- Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
- Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
- Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
- Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.
Nutrition Facts : Calories 226.8, Fat 13.3, SaturatedFat 3.6, Cholesterol 372, Sodium 218.3, Carbohydrate 12.8, Fiber 2.1, Sugar 4.1, Protein 14.5
CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA
The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it's wonderful for breakfast, lunch or dinner.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.
Nutrition Facts :
FRITTATA WITH SUN-DRIED TOMATOES
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
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
SPINACH FRITTATA WITH ZUCCHINI
Spinach frittata with zucchini, sun-dried tomatoes, and goat cheese is a healthy gluten-free breakfast
Provided by Julia
Categories Breakfast
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Add the oil, spinach, and sliced zucchini to a 10-inch cast iron skillet and cover. Cook, stirring occasionally until spinach has wilted, about 2 minutes. Add the sun-dried tomatoes and a sprinkle of sea salt. Continue cooking, uncovered, until zucchini has some golden-brown color to it.
- Beat the eggs and buttermilk, cheddar cheese, and sea salt in a mixing bowl. I do so with a fork, but you can also use a hand mixer or whisk.
- Pour the egg mixture into the cast iron skillet over the vegetable mixture and use a wooden spoon to distribute the vegetables evenly. Sprinkle on the goat cheese.
- Transfer the cast iron skillet to the oven and bake 25 to 30 minutes, or until the frittata has set up. Allow frittata to cool 5 minutes before slicing and serving.
Nutrition Facts : Calories 212 calories, Carbohydrate 4 grams carbohydrates, Fat 44 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, ServingSize 1 of 9, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL
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
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.
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- In a large mixing bowl whisk together the eggs, milk, salt and pepper. Stir in the basil, parsley, crushed red pepper flakes and oregano.
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- Step 1: Sauté vegetables. Preheat the oven to broil. Use a well-seasoned, 10-inch iron skillet or a nonstick skillet with a heatproof handle. Heat 1 tablespoon olive oil in the skillet over medium-high heat, and add 1 cup minced onion. Cook until the onion is translucent, about 3 minutes.
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