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Frittata With Sun-Dried Tomatoes

Frittata With Sun-Dried Tomatoes created by PaulaG

This is a modified version of a recipe published in Bon Appetit magazine.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • 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.
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"This is a modified version of a recipe published in Bon Appetit magazine."
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  1. PaulaG
    A nice easy breakfast. The recipe was reduced to 2 servings and made very nice servings for breakfast this morning. This was served with homemade biscits and fresh fruit. Made for *PAC Spring 2009*
    Reply
  2. PaulaG
    Frittata With Sun-Dried Tomatoes Created by PaulaG
    Reply
  3. NOLA Diva
    This is a modified version of a recipe published in Bon Appetit magazine.
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