Best Sun Dried Tomato And Goat Cheese Frittata Recipes
SUN-DRIED TOMATO AND GOAT CHEESE FRITTATA
After having this dish at a local restaurant, I decided to make it at home. Without a recipe and only my taste buds as my guide, I came up with this recipe that uses egg-beaters, but tasted exactly like what I had at the restaurant. Yumm! I won't be paying $9.00 for someone else to make it anymore!
Provided by Chef Luciano
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in an oven-proof skillet.
- Add garlic and onions; cook until tender.
- Add sun-dried tomatoes and sautee for another 2 minutes
- Pour egg beaters into a measuring cup and add salt and pepper.
- Pour over contents in skillet, stir gently to combine.
- Continue cooking 3-4 minutes until most of the eggs are cooked with only top still moist.
- Next put skillet in oven under broiler until eggs are set (2-3 minutes).
- Transfer frittata to a plate and add goat cheese to the top.
Nutrition Facts : Calories 132.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 543.1, Carbohydrate 6.7, Fiber 1.5, Sugar 3.4, Protein 1.7
LEEK, SUN-DRIED TOMATO, AND GOAT CHEESE FRITTATA
Steps:
- P 117 of kitchen express.
SUN-DRIED TOMATO, BASIL AND GOAT CHEESE FRITTATA
Yield 6 servings
Number Of Ingredients 11
Steps:
- 1. In a 10-inch non-stick skillet, saute onion and red peppers in 1/2 Tbl olive oil. 2. Add spinach and sun dried tomatoes and cook over medium heat until spinach is wilted> 3. In a medium size bowl, beat eggs and egg white together. Add salt and pepper. 4. Pour egg mixture into the skillet over the spinach-tomato mixture, cook for one minute 5. Bake at 350 degrees in the oven for 15 minutes, until the egg is set and lightly golden 6. Cut into six wedges and serve
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