Sun-Dried Tomato and Basil Frittata
This thick and hearty Italian egg frittata is packed with bold sun-dried tomatoes, fresh basil, and melted parmesan cheese baked to golden perfection in a skillet. It is equally delicious warm or cold making it one of the best possible picnic centerpieces.
A golden oven-baked egg frittata loaded with sun-dried tomatoes and parmesan that tastes amazing at room temperature.
Nutrition per serving
Ingredients
base
filling
herbs
cooking
Instructions
Preheat and Saute
Preheat oven to 190 degrees Celsius. Heat olive oil in an oven-safe skillet over medium heat and saute the diced onion for 4 to 5 minutes until soft and translucent.
Whisk the Eggs
Whisk the eggs in a large bowl with salt and black pepper until smooth. Stir in the chopped sun-dried tomatoes, half the parmesan, and the fresh basil leaves.
Cook and Bake
Pour the egg mixture into the skillet over the sauteed onions. Cook on the stovetop for 3 minutes until the edges begin to set then transfer to the oven and bake for 18 to 20 minutes until fully set.
Cool and Slice
Remove from the oven and sprinkle with remaining parmesan. Allow the frittata to cool completely in the pan before slicing into wedges and packing for the picnic.
Substitutions
Common mistakes
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