Monday, June 16, 2014

Frittata with Sundried Tomatoes recipe

Frittatas are a fast and simple way to create a breakfast, brunch or dinner option. This frittata recipe was born out of a last-minute need to come up with an idea for a meatless dish for our Monday work lunches.

Meatless recipe | Frittata with Sundried Tomatoes | Lent Meals

Frittata with Sundried Tomatoes
1 tablespoon olive oil
1 bunch green onions, whites sliced
1/2 cup sundried tomatoes, chopped
3/4 cup fresh parsley
8 large eggs, beaten
salt and pepper


Heat olive oil in cast-iron skillet. Add onions and cook on medium-low for about 10 minutes. Stir in sundried tomatoes and parsley; season with salt and pepper.

Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.

Cook eggs on low, scraping bottom of pan towards middle as it sets and letting uncooked egg run underneath. Continue until bottom is firm but top is still moist (about 10 minutes).

Place frittata under the broiler and cook for five minutes, or until frittata is cooked throughout and golden on top.

Serve in skillet warm or at room temperature. Garnish with parsley.

Serving ideas: Pair the frittata with crusty bread or salad.

1 comment:

Vicki said...

Thanks for linking up at the Natural Living Monday and Healthy Meal Planning Linkup at Five Spot Green Living! I've been trying to less meat and this looks so yummy.