Sun Dried Tomato Frittata

Dried Tomato Frittata

I decided to try something different in a Frittata this morning and the results were very good. I named the dish Sun Dried Tomato Frittata because the tomatoes were the ‘pop out’ flavor that I noticed more than the other ingredients. If you try this dish, please don’t forget to come back and comment on the recipe page so that you can vote for this recipe.

Sun Dried Tomato Frittata
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
Great way to 'shake up' your eggs!
  • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
  • ¼ cup onion, diced
  • ½ cup of sun dried tomatoes, julienne-cut
  • ½ cup of baby bella mushrooms, chopped
  • ½ cup of Parmesan Cheese, grated
  • 6 eggs
  • generous splash Rice milk
  • Salt and pepper
  1. Preheat oven to 400 degrees F.
  2. Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof skillet over medium heat.
  3. Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white.
  4. Add sun dried tomatoes, mushrooms and Parmesan Cheese and combine. Beat the eggs with Rice milk and season them with salt and pepper.
  5. Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet.
  6. When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown.
  7. Cut and serve from the skillet or invert the frittata on to a serving plate.

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