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

Photo: Yunhee Kim; Styling: Denise Canter
Prep time 7 mins
Cook time 8 mins
Yield Makes 6 servings
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.)

  4. 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.