Frittata With Sun Dried Tomatoes Recipes

FRITTATA RECIPE WITH ASPARAGUS AND SUN DRIED TOMATO

Frittata Recipe with Asparagus and Sun Dried Tomato image

This amazing Asparagus and Sun Dried Tomato Frittata recipe oaded with fontina cheese, asparagus, and tangy sun dried tomatoes is a brilliant main dish to serve for breakfast or brunch...or anytime!

Provided by Sommer Collier

Time 35m

Number Of Ingredients 7

Ingredients

8 large eggs
1/2 cup heavy cream
1 pound asparagus
1 clove garlic (minced)
1/2 cup sun dried tomatoes (drained and chopped)
2/3 cup shredded fontina cheese
Salt and pepper

Steps:

Preheat the oven to 350 degrees F. Crack the eggs into a medium bowl. Add the cream, 1/2 teaspoon salt and 1/4 teaspoon pepper, then whisk thoroughly. Cut the bottoms 2- to 3-inches off the ends of the asparagus and discard. Cut the remaining asparagus into 1-inch sections.
Place a large non-stick skillet over medium heat. Sear the garlic and asparagus for 2-3 minutes. Then add the sun dried tomato pieces and sear another 2 minutes.
Briskly swirl the skillet around as you pour the egg mixture in-this creates a crust on the outer edge. Then add the shredded cheese. Remove from the stovetop and place in the oven for 10- 15 minutes until cooked through. Slide the frittata out of pan onto a cutting board and cut into wedges.

Nutrition Facts : ServingSize 1 piece, Calories 187 kcal, Carbohydrate 7 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 197 mg, Sodium 174 mg, Fiber 2 g, Sugar 4 g

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

Creamy Sun-Dried Tomato & Chicken Frittata image

The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it's wonderful for breakfast, lunch or dinner.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

10 large eggs
1/2 cup heavy whipping cream
4 tablespoons minced fresh basil or 4 teaspoons dried basil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened and cubed
1-1/4 cups shredded cooked chicken
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
4 tablespoons shredded Parmesan cheese, divided

Steps:

Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

Nutrition Facts :

SPINACH AND SUN-DRIED TOMATO FRITTATA

Spinach and Sun-Dried Tomato Frittata image

Provided by Dean Rucker

Categories Cheese Dairy Egg Fruit Leafy Green Onion Tomato Vegetable Breakfast Brunch Bake Spinach Healthy Self Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

Vegetable oil cooking spray
2 teaspoons olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 slices whole-wheat toast
2 cups fresh berries

Steps:

Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

FRITTATA WITH SUN-DRIED TOMATOES

Frittata With Sun-Dried Tomatoes image

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

Provided by NOLA Diva

Categories Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

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, Fat 31.9, SaturatedFat 16.1, Cholesterol 588.6, Sodium 761, Carbohydrate 9.5, Fiber 1.9, Sugar 3.8, Protein 30.5

FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL

Frittata with Cheese, Sun-Dried Tomatoes, and Basil image

Provided by Jennifer Martin

Categories Cheese Herb Olive Tomato Breakfast Brunch Broil Feta Winter Bon Appétit Portland California Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

10 large eggs
1/4 cup whipping cream
1 1/2 cups crumbled feta cheese (about 6 ounces)
10 drained oil-packed sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
1/3 cup fresh basil leaves, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup (1/2 stick) butter
1/3 cup pitted Kalamata olives, thinly sliced
3 tablespoons freshly grated Parmesan cheese

Steps:

Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over 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 olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.

PASTA FRITTATA WITH BROCCOLI RABE AND SUN-DRIED TOMATOES

Pasta Frittata with Broccoli Rabe and Sun-Dried Tomatoes image

Categories Leafy Green Pasta Tomato Brunch Bake Sauté Vegetarian Quick & Easy Winter Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 lb dried linguine
1/2 lb broccoli rabe, coarsely chopped (4 cups)
2 tablespoons olive oil
2 oil-packed sun-dried tomatoes, drained and thinly sliced (1 tablespoon)
6 large eggs
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1/4 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Put oven rack in upper third of oven and preheat oven to 400°F.
Cook pasta in a 6- to 8-quart pot of boiling salted water according to package instructions; 2 minutes before pasta is done cooking, add broccoli rabe and cook 2 minutes. Drain pasta and broccoli rabe and pat dry.
Heat oil in a 10-inch heavy ovenproof nonstick skillet over high heat until hot but not smoking. Add pasta, broccoli rabe, and tomatoes and sauté, stirring frequently, 2 minutes. Whisk together eggs, cheese, milk, salt, and pepper and pour over pasta mixture. Transfer skillet to oven and bake until frittata is set (eggs should be just firm), 20 to 25 minutes. Transfer frittata to a cutting board and cut into wedges.

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