Basil pesto
and the dried tomatoes were the main flavours of this dish.
Italian
Style Frittata
½ c
dried tomato slices (not oil packed)
¼ c
boiling water
8 eggs
½ c
roasted red peppers, drained and chopped
½ c
purchased basil pesto
1 t dried
oregano
1 t
olive oil
½ c
shredded mozzarella cheese
preheat
oven to 425. Place tomato slices in a
small bowl; add the boiling water. Let
stand for 5 minutes. Drain tomato
slices, reserving liquid.
In a
large bowl, whisk eggs until combined.
Stir roasted peppers, pesto, oregano and the reserved liquid into the
eggs.
In a
large oven going skillet heat oil over med heat. Pour egg mixture into the hot skillet. Stir in cheese and top with tomato
slices. Bake for 10 – 13 minutes or
until set.
Cool
for several minutes on a wire rack before serving. Sprinkle with freshly ground black pepper
and, if desired, fresh oregano.
Makes 4 servings
Per
serving: 252 cal/18 g fat
Courtesy
of: BHG/30 minutes dinners/2013
But I have to admit; that if I had to choose; I would say that still love the "Crustless Feta Cheddar Quiche" best :)
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