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

Nutritional Information Calories per serving: 146 Fat per serving: 8g Saturated fat per serving: 3g Monounsaturated fat per serving: 3g Polyunsaturated fat per serving: 1g Protein per serving: 9g Carbohydrates per serving: 11g Fiber per serving: 2g Cholesterol per serving: 145mg Iron per serving: 2mg Sodium per serving: 398mg Calcium per serving: 55mg

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

PREP TIME

7

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

7

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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