Sun-Dried Tomato Frittata
This Sun-Dried Tomato Frittata is a great way to incorporate sun-dried tomatoes, and they add a ton of flavor to this dish. It's topped with feta cheese, easy to make ahead of time and the whole thing comes together in just 25 minutes.
Servings: 8
Calories: 154kcal
Ingredients
- 12 eggs
- ¼ cup heavy cream
- ½ cup yellow onion diced
- 3 garlic cloves minced
- ½ cup California Sun Dry sun dried tomatoes chopped
- 1 ½ cup arugula
- ¼ cup feta cheese or more to taste
- salt and pepper to taste
Instructions
- Preheat oven to 425°.
- Whisk eggs and cream together in a bowl and set aside.
- Sauté the onion and garlic with a little bit of olive oil in an oven-safe skillet for 2-3 minutes; then, add the sun dried tomatoes and arugula and sauté for 1 minute, then pour in the egg mixture, sprinkle with salt and pepper and pan fry for 1 minute.
- Remove pan from the heat, sprinkle feta cheese on top and then place the skillet in the oven and bake the frittata for 10-14 minutes, or until the edges have set and the middle is cooked through.
- Wait a few minutes, then slice frittata and enjoy!
Notes
*I used julienne cut sun dried tomatoes, but any kind will work (you may just have to cut them yourself).
Nutrition
Calories: 154kcal | Carbohydrates: 4g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 260mg | Sodium: 169mg | Potassium: 237mg | Fiber: 1g | Sugar: 1g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 1mg