Um, where's the ingredient list?
Sun-Dried Tomato, Goat Cheese, and Fresh Basil Frittata
Prep: 7 minutes; Cook: 8 minutes.
Yield: Makes 6 servings
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Amount per serving
- Calories: 146
- Fat: 8g
- Saturated fat: 3g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1g
- Protein: 9g
- Carbohydrate: 11g
- Fiber: 2g
- Cholesterol: 145mg
- Iron: 2mg
- Sodium: 398mg
- Calcium: 55mg
- 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
- 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.
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Sun-Dried Tomato, Goat Cheese, and Fresh Basil Frittata Recipe at a Glance
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