Sun-Dried Tomato, Goat Cheese, and Fresh Basil Frittata
Makes 6 servings
Photo: Yunhee Kim; Styling: Denise Canter
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
How to Make It
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.
Well now that the ingredients are posted I tried the recipe...and still wasn't too impressed. The flavor is good, but 4 1/2 eggs don't make for 6 servings; and the proportion of tomato seems excessive - a little sun-dried tomato goes a long way, and 3 oz. is a lot. I cut these by more than half, as well as the onions ("Saute the vegetableS" plural?). My husband and I almost ended up splitting the whole frittata between us for dinner as it was so meager but as I served it with breadsticks and CL Cool Honeydew-Mint soup it was reasonably enough. I doubt I would make this again.
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