Ingredients for Frittata With Sun Dried Tomatoes
- 6 large eggs
- 1/4 cup milk
- Swiss Cheese
- Sun Dried Tomatoes
- 2 tablespoons chopped green onions
- Dried Basil Leaves
- 1/2 teaspoon salt
- Ground Black Pepper
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese
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How to Make Frittata With Sun Dried Tomatoes
- Preheat oven to 350°F (175°C).
- Whisk together 6 large eggs and 1/4 cup milk in a large bowl until light and frothy.
- Stir in 1/2 cup shredded Gruyere cheese, 1/2 cup oil-packed sun-dried tomatoes (halved), 2 tablespoons chopped green onions, 1 tablespoon chopped fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Melt 1 tablespoon butter in a large ovenproof nonstick skillet (10-inch) over medium heat.
- Pour the egg mixture into the skillet.
- Do not stir. Cook until the edges begin to set and the bottom is lightly browned, about 5 minutes. Gently lift the edges with a spatula to allow uncooked egg to flow underneath.
- Sprinkle evenly with 1/4 cup grated Parmesan cheese.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed, golden brown, and the center is just set.
- Let the frittata cool in the skillet for 5 minutes before loosening the edges with a spatula.
- Carefully slide the frittata onto a serving plate.
- Slice into wedges and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
15g
Fat
80g
Carbs
3g
