- 8 pieces sun-dried tomatoes (dry-packed)
- 10 eggs
- 1/2 cup milk
- 1/4 cup minced fresh parsley
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups chopped cooked broccoli
- 2 tbsp vegetable oil
- 3/4 cup shredded Cheddar or Swiss cheese
Directions
In a small bowl, soak dried tomatoes in very hot tap water until
softened, 10 to 15 minutes. Drain and chop.
In a large bowl, beat together eggs, milk, parsley, basil, salt and pepper until just blended. Stir in tomatoes and broccoli.
Heat oil in a 10-inch (25 cm) ovenproof skillet over medium heat.
Pour in egg mixture. Cook over low to medium heat until eggs are almost set but still moist on the surface, about 10 to 15 minutes, lifting the edges to allow uncooked egg to run to bottom of skillet.
Sprinkle top with cheese. Place under broiler until the cheese melts, 2 to 3 minutes. Frittata may be served hot, warm or cold.
Cut into wedges to serve. |
