SUN-DRIED TOMATO, BASIL AND GOAT CHEESE FRITTATA
Yield 6 servings
Number Of Ingredients 11
Steps:
- 1. In a 10-inch non-stick skillet, saute onion and red peppers in 1/2 Tbl olive oil. 2. Add spinach and sun dried tomatoes and cook over medium heat until spinach is wilted> 3. In a medium size bowl, beat eggs and egg white together. Add salt and pepper. 4. Pour egg mixture into the skillet over the spinach-tomato mixture, cook for one minute 5. Bake at 350 degrees in the oven for 15 minutes, until the egg is set and lightly golden 6. Cut into six wedges and serve
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
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 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.
SUN-DRIED TOMATO BRUSCHETTA WITH GOAT CHEESE
Make and share this Sun-Dried Tomato Bruschetta with Goat Cheese recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 15m
Yield 12 appetizers
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
- Place the bread under the broiler and toast until light golden; remove.
- Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
- Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
- On top of that lay out some basil leaves to cover the top of the bread.
- Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
- On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
- If you like you can add a pinch of sea salt but I didn't.
- Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.
Nutrition Facts : Calories 94.6, Fat 3.6, SaturatedFat 2.1, Cholesterol 7.5, Sodium 207.6, Carbohydrate 11.4, Fiber 0.8, Sugar 1.2, Protein 4.2
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
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SUN-DRIED TOMATO GOAT CHEESE FRITTATA - A CEDAR SPOON
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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.
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- 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, & FRESH BASIL FRITTATA …
From myrecipes.com
4/5 (2)Total Time 15 minsServings 6Calories 146 per serving
- 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.
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.
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