Sun-Dried Tomato Frittata
page 234 in the book
1 quickly saut» garlic and sun-dried
tomatoes in a little water for a couple of minutes. Add oil, parsley, and basil,
toss. (Soften dehydrated tomatoes before saut»ing by boiling them for a few minutes).
Remove from heat.
2 add thyme, salt, and pepper. In a bowl, combine the
saut»ed mixture and eggs and mix.
3 pour egg mixture into a medium-size ovenproof skillet lightly
coated with olive oil. Sprinkle feta cheese over the top. Cover and cook on
medium-low heat until bottom and sides of egg mixture solidify. To firm up the top
of the eggs, place under the broiler for a minute or so, watching carefully. Remove
when eggs are firm and serve immediately.
Return to recipes
- 1 clove garlic, finely chopped
- 1/3 to 1/2 cup chopped sun-dried tomatoes
- 2 teaspoons extra virgin olive oil
- 1/3 cup chopped parsley
- 1/3 cup chopped fresh basil
- 2 pinches of thyme
- Salt and pepper
- 6 eggs, lightly beaten
- 1/2 cup crumbled feta cheese