EGGS SUN DRIED TOMATOES RECIPES

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FRITTATA WITH SUN-DRIED TOMATOES RECIPE - FOOD.COM



Frittata With Sun-Dried Tomatoes Recipe - Food.com image

Make and share this Frittata With Sun-Dried Tomatoes recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

10 large eggs
1/4 cup half-and-half or 1/4 cup whipping cream
6 ounces swiss cheese
10 sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
2 tablespoons dried basil leaves (or 1/3 cup fresh finely chopped)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 cup butter
3 tablespoons freshly grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Whisk eggs and milk in large bowl to blend.
  • Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
  • Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
  • Add egg mixture; do not stir.
  • Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
  • Sprinkle with Parmesan cheese.
  • Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
  • Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
  • Slice frittata into wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 445.8, FatContent 31.9, SaturatedFatContent 16.1, CholesterolContent 588.6, SodiumContent 761, CarbohydrateContent 9.5, FiberContent 1.9, SugarContent 3.8, ProteinContent 30.5

FRITTATA WITH SUN-DRIED TOMATOES RECIPE - FOOD.COM



Frittata With Sun-Dried Tomatoes Recipe - Food.com image

Make and share this Frittata With Sun-Dried Tomatoes recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

10 large eggs
1/4 cup half-and-half or 1/4 cup whipping cream
6 ounces swiss cheese
10 sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
2 tablespoons dried basil leaves (or 1/3 cup fresh finely chopped)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 cup butter
3 tablespoons freshly grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Whisk eggs and milk in large bowl to blend.
  • Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
  • Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
  • Add egg mixture; do not stir.
  • Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
  • Sprinkle with Parmesan cheese.
  • Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
  • Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
  • Slice frittata into wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 445.8, FatContent 31.9, SaturatedFatContent 16.1, CholesterolContent 588.6, SodiumContent 761, CarbohydrateContent 9.5, FiberContent 1.9, SugarContent 3.8, ProteinContent 30.5

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