Sun-Dried Tomato, Goat Cheese, and Fresh Basil Frittata

Sun-Dried Tomato, Goat Cheese, and Fresh Basil Frittata Recipe
Photo: Yunhee Kim; Styling: Denise Canter
This Sun-Dried Tomato, Goat Cheese, and Fresh Basil Frittata is a quick and easy breakfast or brunch dish that your entire family will love. Plus, it's a healthy meal option and ready in less than 20 minutes.

Yield:

Makes 6 servings

Recipe Time

Prep: 7 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 146
Fat 8 g
Satfat 3 g
Monofat 3 g
Polyfat 1 g
Protein 9 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 145 mg
Iron 2 mg
Sodium 398 mg
Calcium 55 mg

Ingredients

1 tablespoon olive oil
1 cup minced onion
4 large eggs
2 egg whites
1/4 teaspoon pepper
3 ounces sun-dried tomatoes, packed without oil
1/4 cup (2 ounces) goat cheese
1/4 cup basil chiffonade

Preparation

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.

Step 2: Add the egg mixture to pan. Whisk together 4 large eggs and 2 egg whites, and season with 1/4 teaspoon pepper. Pour the egg mixture over the onions, patting down any lumps with a wooden spoon. Scatter 3 ounces sun-dried tomatoes, packed without oil evenly over the pan surface.

Step 3: Add cheese and put in broiler. Distribute 1/4 cup (2 ounces) goat cheese over the top of the frittata, then place the skillet under the broiler for 2 minutes, until the frittata rises slightly and becomes light and settled. Remove from broiler and top with 1/4 cup basil chiffonade. (Stack basil, then roll the stack, and slice it into feathery, 1/4-inch pieces.)

Step 4: Plate and serve. To remove the frittata from the iron skillet, place a large plate over the top of the pan, invert the frittata onto the plate, and cut it into wedges. With a nonstick skillet, slide the frittata onto a serving plate, then cut into wedges.

Peggy Knickerbocker,

Health

September 2007