Sun Dried Tomato Frittata

By valentine lady

Bring Italy home with this delicious, dairy- and protein-packed frittata. This recipe gives you the option to include all the different types of meats and vegetables you want, so have some fun creating a unique, personalized dish.

Sun Dried Tomato Frittata
Ingredients
  • 6 eggs

  • 1/2 cup milk

  • 1/2 tsp dried thyme

  • salt and pepper to taste

  • 1/4 cup sun dried tomatoes, chopped & a little oil from the jar

  • 4oz. white button mushrooms, sliced

  • 1 med. yellow onion, dices

  • 2 cloves garlic, minced

  • 2 cups of bits and pieces of cooked chicken, ham, steak, pork, peppers, or any veggies cut up fine.

  • 10-1/2cup shredded chedder cheese

Directions
  1. heat the broiler

  2. in a med. bowl whisk together eggs, milk, thyme and salt and pepper. Set aside.

  3. Set a oven safe non-stick skillet over med-high heat. Add tomatoes, mushrooms, onion, garlic and 2 Tbsp of the oil tomatoes were packed in. Saute until onions are soft and mushrooms start to brown. About 5 min. Add additional veggies and meat you've chosen. When heated spread evenly on bottom of pan, pour egg mixture over top, cook without stirring for 4 min, or until bottom is set. Sprinkle cheese over top.

  4. Transfer to broiler at medium to lowest point. Broil until fritata is puffed, lightly brown and firm in the center. About 3 minutes. Remove from pan, cool slightly before cutting. YUM!


Nutritional Facts

Servings
6
Calories
140
Fat
8g
Cholesterol
225 mg
Carbohydrate
7g
Protein
10g
Sodium
340 mg

breakfast eggs

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