SUN-DRIED TOMATO AND GOAT CHEESE FRITTATA
After having this dish at a local restaurant, I decided to make it at home. Without a recipe and only my taste buds as my guide, I came up with this recipe that uses egg-beaters, but tasted exactly like what I had at the restaurant. Yumm! I won't be paying $9.00 for someone else to make it anymore!
Provided by Chef Luciano
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in an oven-proof skillet.
- Add garlic and onions; cook until tender.
- Add sun-dried tomatoes and sautee for another 2 minutes
- Pour egg beaters into a measuring cup and add salt and pepper.
- Pour over contents in skillet, stir gently to combine.
- Continue cooking 3-4 minutes until most of the eggs are cooked with only top still moist.
- Next put skillet in oven under broiler until eggs are set (2-3 minutes).
- Transfer frittata to a plate and add goat cheese to the top.
Nutrition Facts : Calories 132.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 543.1, Carbohydrate 6.7, Fiber 1.5, Sugar 3.4, Protein 1.7
GOAT CHEESE AND SUN DRIED TOMATO PROFITEROLES WITH HERB OIL
Provided by Giada De Laurentiis
Categories appetizer
Time 1h30m
Yield 4 to 6 servings (15 profiteroles)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Bake until the profiteroles are puffed and golden, about 45 minutes. Allow the profiteroles to cool completely.;
- Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes, salt and pepper. Set aside.;
- Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.;
- Using a serrated knife, cut off the top of the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry. Place a few profiteroles on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.;
FRITTATA WITH SUN-DRIED TOMATOES
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
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
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
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.
SUN-DRIED TOMATO AND GOAT CHEESE OMELET
Sometimes the filling for my omelet is determined by something I find in my pantry. I don't recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.
Provided by Martha Rose Shulman
Categories breakfast, for one, lunch, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
SUN-DRIED TOMATO GOAT CHEESE EMPANADAS
I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. -Lynn Scully, Rancho Santa Fe, California
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on baking sheets. Place 1 heaping tsp. of filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal. Bake until golden brown, 15-20 minutes.
Nutrition Facts : Calories 99 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SUN-DRIED TOMATO GOAT CHEESE SPREAD
This simple spread combines sweet and savory sun dried tomatoes, tangy goat cheese, and fresh herbs to make a truly magnificent spread. This flavorful spread is perfect with a glass of red wine.-Sarah Agrella, Mountain View, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
More about "sun dried tomato and goat cheese frittata recipes"
EASY FRITTATA RECIPE WITH GOAT CHEESE AND SUN-DRIED …
From ourhappymess.com
5/5 (3)Total Time 20 minsCategory Breakfast/BrunchCalories 271 per serving
- Heat olive oil In a 10-inch cast iron skillet over medium heat (you can use another size pan and transfer to a pie plate before baking).
- Add onions and garlic to pan and cook for 3-4 minutes, stirring occasionally, until softened. Add red pepper, and continue cooking another couple of minutes.
- In the meantime, in a medium bowl, whisk together the eggs, milk, and salt. Pour the egg mixture over the cooked vegetables.
SUN-DRIED TOMATO GOAT CHEESE FRITTATA - A CEDAR SPOON
From acedarspoon.com
Reviews 29Category Breakfast, Eggs, BrunchServings 6Estimated Reading Time 7 mins
- In a large mixing bowl whisk together the eggs, milk, salt and pepper. Stir in the basil, parsley, crushed red pepper flakes and oregano.
- In a large cast iron skillet or large non-stick skillet {a 10 or 12 inch works fine} heat 2 Tablespoons olive oil over medium heat. Add the onion and sauté for 2 minutes. Add the garlic and red bell pepper and continue to sauté for 2 more minutes, or until the bell pepper and onion are soft. Add the sun-dried tomatoes and spinach and stir until the spinach is wilted.
- Slowly pour the egg mixture into the cast iron skillet and gently move the eggs around the skillet until the eggs cover the vegetables. Sprinkle the goat cheese crumbles evenly around the frittata. Cook for 2 more minutes until the eggs just begin to set at the edges.
SUN-DRIED TOMATO GOAT CHEESE FRITTATA - BAKE FROM …
From bakefromscratch.com
Estimated Reading Time 50 secs
SUN-DRIED TOMATO, GOAT CHEESE, AND FRESH BASIL FRITTATA …
From health.com
Servings 6Calories 146 per servingTotal Time 15 mins
- Step 1: Sauté vegetables. Preheat the oven to broil. Use a well-seasoned, 10-inch iron skillet or a nonstick skillet with a heatproof handle. Heat 1 tablespoon olive oil in the skillet over medium-high heat, and add 1 cup minced onion. Cook until the onion is translucent, about 3 minutes.
- Step 2: Add the egg mixture to pan. Whisk together 4 large eggs and 2 egg whites, and season with 1/4 teaspoon pepper. Pour the egg mixture over the onions, patting down any lumps with a wooden spoon. Scatter 3 ounces sun-dried tomatoes, packed without oil evenly over the pan surface.
- Step 3: Add cheese and put in broiler. Distribute 1/4 cup (2 ounces) goat cheese over the top of the frittata, then place the skillet under the broiler for 2 minutes, until the frittata rises slightly and becomes light and settled. Remove from broiler and top with 1/4 cup basil chiffonade. (Stack basil, then roll the stack, and slice it into feathery, 1/4-inch pieces.)
- Step 4: Plate and serve. To remove the frittata from the iron skillet, place a large plate over the top of the pan, invert the frittata onto the plate, and cut it into wedges. With a nonstick skillet, slide the frittata onto a serving plate, then cut into wedges.
SPINACH FRITTATA WITH ZUCCHINI, SUN-DRIED TOMATOES, AND GOAT …
From theroastedroot.net
SUN DRIED TOMATO & KALE FRITTATA OVEN RECIPE - SUGAR MAPLE …
From sugarmaplefarmhouse.com
SUN-DRIED TOMATO AND GOAT CHEESE APPETIZERS RECIPE
From pillsbury.com
SUN-DRIED TOMATO, GOAT CHEESE, AND FRESH BASIL FRITTATA RECIPE
From pinterest.ca
SUN DRIED TOMATO, GOAT CHEESE, AND FRESH BASIL FRITTATA ... RECIPE
From crecipe.com
SUN DRIED TOMATO, GOAT CHEESE, AND FRESH BASIL FRITTATA . RECIPE
From crecipe.com
CREAMY GOAT CHEESE AND SUN-DRIED TOMATO PASTA
From cookingforkeeps.com
TOMATO, ARUGULA AND GOAT CHEESE FRITTATA | WILLIAMS SONOMA
From williams-sonoma.com
SUN-DRIED TOMATO FRITTATA - THE ALMOND EATER
From thealmondeater.com
SPINACH, SUNDRIED TOMATOES & GOAT CHEESE FRITTATA - DEEP SOUTH …
From deepsouthmag.com
BAKED FRITTATA WITH TOMATO AND GOAT CHEESE - SLENDER …
From slenderkitchen.com
TOMATO AND GOAT CHEESE FRITTATA - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
GOAT CHEESE AND SUN-DRIED TOMATO FRITTATA – LA CUISINE DE LUCIENNE
From cuisinedelucienne.wordpress.com
DELICIOUS SUN-DRIED TOMATO & KALE FRITTATA RECIPE
From theeverydaymomlife.com
FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL RECIPE - BON …
From bonappetit.com
ARTICHOKE, SUNDRIED TOMATO AND GOAT CHEESE FRITTATA
From kalorik.com
MINI FRITTATA WITH SPINACH, SUN-DRIED TOMATOES & GOAT CHEESE
From italianfoodforever.com
SUN-DRIED TOMATO AND GOAT CHEESE RIGATONI PASTA - INSPIRED TASTE
From inspiredtaste.net
HOW TO MAKE A STOVETOP FRITTATA WITH SUN-DRIED TOMATOES & FETA …
From alwaysusebutter.com
10 BEST GOAT CHEESE TOMATO APPETIZER RECIPES - YUMMLY
From yummly.com
SUN-DRIED TOMATO GOAT CHEESE FRITTATA | RECIPE | RECIPES, GOAT …
From pinterest.ca
SUN-DRIED TOMATO, SPINACH, AND GOAT CHEESE FRITTATA
From librarianstyle.com
HEALTHY FRITTATA RECIPE - WOMEN'S HEALTH NETWORK
From womenshealthnetwork.com
GOAT CHEESE FRITTATA RECIPE RECIPE - WINE PAIRINGS | JOSH CELLARS
From joshcellars.com
ASPARAGUS, TOMATO & GOAT CHEESE FRITTATA - YELLOW BLISS ROAD
From yellowblissroad.com
BAKED FRITTATA WITH PESTO, TOMATOES & GOAT CHEESE
From evolvingtable.com
KALE FRITTATA WITH GOAT CHEESE - FIT MITTEN KITCHEN
From fitmittenkitchen.com
SUN-DRIED TOMATO, GOAT CHEESE, & FRESH BASIL FRITTATA RECIPE
From myrecipes.com
HAM AND CHEESE FRITTATA WITH ASPARAGUS AND SUN DRIED TOMATOES
From garlicandzest.com
GOAT CHEESE SPINACH & SUN-DRIED TOMATO QUICHE
From sallysbakingaddiction.com
SUN-DRIED TOMATO AND BASIL FRITTATA RECIPE - LITTLE CHEF BIG APPETITE
From littlechefbigappetite.com
ARTICHOKE, SUNDRIED TOMATO AND GOAT CHEESE FRITTATA – …
From kalorik.ca
TOMATO AND FETA QUICHE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SUN-DRIED TOMATO AND RICOTTA FRITTATA - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love