This Sun-Dried Tomato and Basil Frittata is both healthy and delicious! The flavor combination tastes just like pizza, and it’s ready in under 15 minutes!
Hi guys! Happy Friday! This week flew by for me, and I am more than ready for the weekend. Besides a date night with Travis and a friend’s birthday, we don’t have too many plans, so I am really looking forward to just relaxing on the couch for a few hours.
I thew together this incredibly delicious Sun-dried Tomato and Basil Frittata last weekend just using up ingredients we had in our fridge. It was the perfect morning fuel to get us ready for our Saturday morning workout. This frittata is packed with protein from eggs and mozzarella, and if you serve it with a slice of whole wheat toast, you’ll have yourself the perfect balanced breakfast.
I love frittatas because they look impressive, but they are honestly so easy to make (this one came together in under 15 minutes). Frittatas are also a great way to use up any leftover ingredients in your fridge; almost anything tastes good in a frittata: roasted red pepper and goat cheese, kale and cherry tomatoes, sausage and leeks, and so on!
Try this Sun-dried Tomato and Basil Frittata recipe this weekend, and if you don’t have these exact ingredients, just follow the cooking method below. You’ll be sure to love it!
This Sun-Dried Tomato and Basil Frittata is both healthy and delicious! The flavor combination tastes just like pizza, and it's ready in under 15 minutes!
- 3 whole eggs + 2 egg whites
- 3 Tablespoons milk (I used 1%, but any kind will do)
- 1 Tablespoon extra-virgin olive oil
- 1/8 cup onion, finely chopped
- 1/4 cup sun-dried tomatoes*, finely chopped
- 1/4 cup roasted red peppers, coarsely chopped
- 3-4 oz. fresh mozzarella, sliced thin
- 2 Tablespoons fresh basil, torn
- Salt and pepper
Turn the oven on to BROIL. In a large bowl whisk together the eggs, egg whites and milk. Season with 1/8 teaspoon each of salt and pepper.
Heat an ovenproof skillet over medium-low heat. Add the olive oil to the pan and once hot, add the onion, sun-dried tomato, and roasted red peppers. Sauté for about 3 minutes. Pour in the egg mixture and allow to cook for about 30 seconds. You can slowly push the mixture around if you need to spread out the veggies. Add in the basil and place the sliced mozzarella over the eggs. Make sure to NOT cook the eggs completely - they should still look wet.
Place the pan in the oven on the top rack and broil on HIGH for 2-3 minutes, until the cheese begins to brown slightly. Remove from the oven and let cool for 1 minute before serving.
*If sun-dried tomatoes are packed in oil, then rinse them of excess oil.