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Broccoli and Sun-dried Tomato Frittata
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Preparation 15 min. Cooking 20 min. Ingredients | |
8 pcs | sun-dried tomatoes, (dry-packed) |
10 | eggs |
½ cup | milk |
¼ cup | minced fresh parsley |
1 tsp | dried basil |
½ tsp | salt |
¼ tsp | pepper |
2 cups | chopped cooked broccoli |
2 tbsp | vegetable oil |
¾ cup | shredded Cheddar |
Swiss cheese, alternative |
Method
In a small bowl, soak dried tomatoes in very hot tap water until softened, 10 to 15 minutes. Drain and chop.
In a large bowl, beat together eggs, milk, parsley, basil, salt and pepper until just blended. Stir in tomatoes and broccoli.
Heat oil in a 10-inch (25 cm) ovenproof skillet over medium heat. Pour in egg mixture. Cook over low to medium heat until eggs are almost set but still moist on the surface, about 10 to 15 minutes, lifting the edges to allow uncooked egg to run to bottom of skillet. Sprinkle top with cheese. Place under broiler until the cheese melts, 2 to 3 minutes. Frittata may be served hot, warm or cold. Cut into wedges to serve.
Tip
If necessary, heatproof skillet by wrapping handle in foil.
Instead of broiling, cheese can be melted by covering skillet with lid for a few minutes.
Recipe uploaded with Shop'NCook for iPhone.
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