We rarely eat eggs (almost never for breakfast). But we both enjoy a good frittata – they are easy, quick, tasty and inexpensive. They are a good source of protein (eggs and a little bit of cheese) and we both enjoy vegetables and/or olives in them.
Sundried Tomato, Veggie, Parmesan, Olive Frittata
- 4 whole eggs
- 2 tablespoons sundried tomato pesto
- 3 mushrooms and 1/2 of one medium onion, diced and lightly sauteed
- 1/2 red, yellow, orange or green pepper, diced and lightly sauteed
- 6-7 olives (of your choice) sliced
- freshly grated parmesan cheese
- salt/pepper to taste
- Break eggs into bowl, add salt, pepper, sundried tomato pesto and whisk together
- Preheat oven to 350 degrees.
- Preheat saute pan on burner set at medium temperature. I used an 8-1/2″ pan (measurement at the top) suitable for placing in the oven.
- When pan is hot, add about 1 tablespoon olive oil and tilt pan to cover bottom and sides with oil.
- Add eggs and gently stir start to cook eggs (you don’t need to overdo this – it is not scrambled eggs!)
- After a minute or two, the eggs start to set on bottom, (maybe 1/2 of eggs are cooked at this pint).
- Spread sauteed veggies evenly across the eggs, top with cheese.
- Place pan in 350degree oven and set timer for 10 minutes. Check for doneness by tilting pan (if they look runny, they need more time.
- Once eggs are set, turn oven to broil and brown cheese.
- Remove from oven, slice and eat!
- Need a larger frittata? No problem, use a larger pan and more eggs. You may have to adjust the cooking time, but that’s easy to do – just check it often and don’t overcook.
- There are different methods – top of stove only, oven only, top & oven like this. Experiment and you’ll find the method that suits you best. I like the result from the top/oven method and it also gives me that 10 minute oven time to get the salad ready!
- Experiment with different veggies, cheeses, leftovers, etc. Once you master the method it’s a great dish in your repertoire of easy, quick, nutritious and inexpensive meals.