Leek And Sun Dried Tomato Frittata Recipes

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LEEK AND SUN-DRIED TOMATO FRITTATA



Leek and Sun-Dried Tomato Frittata image

Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes.

Provided by Da Huz

Categories     One Dish Meal

Time 30m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
3 leeks, thinly sliced
5 sun-dried tomatoes, chopped
1 cup fresh parsley, chopped
8 eggs, beaten
salt and pepper
1/4 cup parsley, garnish

Steps:

  • Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
  • Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
  • Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
  • Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
  • Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
  • Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.

Nutrition Facts : Calories 226.8, Fat 13.3, SaturatedFat 3.6, Cholesterol 372, Sodium 218.3, Carbohydrate 12.8, Fiber 2.1, Sugar 4.1, Protein 14.5

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

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

GREEN TOMATO AND LEEK FRITTATA



Green Tomato and Leek Frittata image

A frittata is perfect for a simple supper. This one is made with extra egg whites to lower fat content.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

2 1/2 cups sliced leeks, white and light-green parts only (about 1 1/2 pounds whole leeks)
1 teaspoon olive oil
2 medium green tomatoes (about 9 ounces), cut into 1/2-inch dice
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
4 large eggs
2 large egg whites
2 tablespoons freshly grated Parmesan cheese
1/2 cup fresh basil leaves, torn into small pieces
1 teaspoon unsalted butter

Steps:

  • Place sliced leeks in a large bowl of cold water, and let soak for 5 to 10 minutes to rid them of dirt and sand. Lift them out of the water, and pat dry.
  • Heat oil in a medium nonstick skillet with an ovenproof handle over medium-low heat. Add leeks and cook until golden, about 7 minutes. Add tomatoes, 1/2 teaspoon salt, and 1/8 teaspoon pepper; stir. Raise heat to medium, and cook until tomatoes are tender, about 5 minutes. Remove from heat, and set aside to cool.
  • Heat broiler. Place 4 whole eggs in a large bowl, and beat with a fork. Add leek-and-tomato mixture, remaining 1 teaspoon salt and 1/8 teaspoon pepper, Parmesan, and basil; mix to combine.
  • Whisk egg whites until stiff but not dry. Gently fold whites into egg mixture.
  • Heat butter in a medium nonstick skillet with an ovenproof handle over medium heat. As soon as butter begins to foam, but not brown, pour in egg mixture. Reduce heat to low, cover pan, and cook until eggs start to set and thicken but the surface is still runny, 5 to 7 minutes.
  • Remove cover, and place skillet under the broiler. Broil until the top of the frittata is set, but not browned, about 3 to 5 minutes. Remove from broiler.
  • Run a spatula under frittata to loosen it from the pan, and transfer to a serving dish. Cut into 6 wedges, and serve immediately, or let stand for up to 1 hour, and serve at room temperature.

Nutrition Facts : Calories 110 g

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

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 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

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.

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