Ingredients
-
10
-
1/4
-
6
-
10
-
4
-
2
-
1/2
-
1/4
-
1/8
-
3
-
-
-
-
-
Directions
Frittata With Sun-Dried Tomatoes, This is a modified version of a recipe published in Bon Appetit magazine , A nice easy breakfast The recipe was reduced to 2 servings and made very nice servings for breakfast this morning This was served with homemade biscits and fresh fruit Made for *PAC Spring 2009*
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Whisk Eggs and Milk in Large Bowl to Blend. |
|
3
Done
|
Stir in Cheese, Tomatoes, Green Onions, Basil, Salt, and Pepper. |
|
4
Done
|
Melt Butter in Large Ovenproof Nonstick Skillet Over Medium to Medium-High Heat. |
|
5
Done
|
Add Egg Mixture; Do not Stir. |
|
6
Done
|
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. |
|
7
Done
|
Sprinkle With Parmesan Cheese. |
|
8
Done
|
Transfer Skillet to Oven and Cook Until Eggs Start to Puff and Brown and the Center Is Cooked Through, About 15 Minutes. |
|
9
Done
|
Using Spatula, Loosen Edges and Bottom of Frittata. Slide Out Onto Plate. |
|
10
Done
|
Slice Frittata Into Wedges. Serve Warm or at Room Temperature. |
