Sun Dried Tomato Basil And Goat Cheese Frittata Recipes

TOMATO AND BASIL FRITTATA

Steps:

• In a small nonstick skillet (I use 8-inch), over medium heat, sauté the onions until translucent.
• Add the tomatoes, salt and pepper and cook, stirring occasionally for 5 minutes.
• Add basil and cook 2 more minutes.
• Place in a bowl and let cool slightly.
• Clean out the pan and spray with nonstick spray.
• Beat the eggs the water and 3 tablespoons Parmesan until a little foamy and pour into the nonstick skillet.
• Pour the veggie mixture into the eggs and mix it up a bit.
• Cook over low heat, without stirring, about 10-15 minutes until the eggs are set- it will still be a bit runny on top.
• While eggs are cooking, heat up your broiler and after eggs have set, sprinkle remaining Parmesan over the top and broil until bubbly and lightly brown.
• Great for weekend brunch!
• This serves 2 hungry folk or 4 not so hungry folk.

SUN-DRIED TOMATO AND GOAT CHEESE FRITTATA

Steps:

• Melt butter in an oven-proof skillet.
• Add garlic and onions; cook until tender.
• Add sun-dried tomatoes and sautee for another 2 minutes
• Pour egg beaters into a measuring cup and add salt and pepper.
• Pour over contents in skillet, stir gently to combine.
• Continue cooking 3-4 minutes until most of the eggs are cooked with only top still moist.
• Next put skillet in oven under broiler until eggs are set (2-3 minutes).
• Transfer frittata to a plate and add goat cheese to the top.

TOMATO, BASIL AND GOAT CHEESE FRITTATA (FOR ONE)

Steps:

• Preheat oven to 425 degrees or heat covered grill.
• Heat olive oil in a 6" cast iron skillet over medium-low heat coating all sides of pan.
• Meanwhile, chop garlic and onions and set aside in a small bowl. Thinly slice tomatoes and roughly chop basil leaves (leave on cutting board for later use).
• In another small bowl, combine eggs, onion powder, garlic powder and a few shakes of salt and pepper to taste. Whisk briefly with a fork until the egg yolk is fully mixed inches.
• Add garlic and onions to preheated skillet and cook about 2-3 minutes at medium-low heat or until soft and fragrant, but not brown.
• Pour egg mixture over garlic and onions and let cook about 1 minute.
• Scrap the center with a metal spatula in a few places to allow uncooked egg to reach the bottom of the pan.
• Use the spatula to gently pull the frittata away from the edge of the pan while lifting the pan at a slight angle so uncooked egg mixture pours into the exposed area on the pan.
• Continue occasionally scraping the center and lifting edges in different places until until the egg mixture is mostly cooked (it may be slightly bubbling up in some places - about 2-4 minutes).
• Distribute sliced goat cheese evenly in small flattened clumps over the top of the frittata (some areas will not be covered, but this is okay).
• Top with a single layer of thinnly sliced tomatoes, sprinkle with chopped basil and shake on additional salt and pepper to taste.
• Bake in oven (or covered grill) for 10 minutes or until tomatoes have shrunk and are crinkled at the edges.
• Let cool 5 minutes or until edges of frittata pull away from pan, then slice into quarters and serve warm.

SPINACH AND SUN-DRIED TOMATO FRITTATA

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.