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Frittata with Cheese, Sun-Dried Tomatoes, and Basil

Frittata with Cheese, Sun-Dried Tomatoes, and Basil

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  • 1 1/2 cups crumbled feta cheese (about 6 ounces)
  • 10 drained oil-packed sun-dried tomatoes, finely chopped
  • 4 green onions, thinly sliced
  • 1/3 cup fresh basil leaves, finely chopped
  • 1/4 teaspoon ground black pepper
  • 1/4 cup (1/2 stick) butter
  • 1/3 cup pitted Kalamata olives, thinly sliced
  • 3 tablespoons freshly grated Parmesan cheese

Recipe Preparation

  • Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. 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. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.

Recipe by Jennifer Martin of Portland ORReviews Section

This Egg Frittata Recipe is holiday worthy but everyday easy! Although frittatas feel special, they are the ultimate clean-out-the-fridge meal. They are fabulous for breakfast, brunch, lunch or even dinner, and a delicious way to feed a crowd. This frittata recipe is creamy, soft and custardy loaded with bacon, veggies and cheese for an explosion of texture and flavor. You can follow my recipe as written with caramelized onions, tender sweet potatoes, broccoli and bacon (my fav!) or I’ve included how to make a frittata with any veggies/protein you have on hand for the ultimate “how to make frittatas” guide!


  • 2 tablespoons extra-virgin olive oil
  • 1 ½ cups thinly sliced red onion
  • 1 ½ cups chopped zucchini
  • 7 large eggs, beaten
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
  • 3 tablespoons chopped soft sun-dried tomatoes
  • ¼ cup thinly sliced fresh basil

Position rack in upper third of oven preheat broiler.

Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.

Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.

To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.

Related Video

This was pretty good . but I did not think that it was so good to be worth the effort. I probably won't make it again. I made it as written except omitted the shallots and used sun dried tomatoes in oil. Also, it stuck BADLY to my ceramic ramekins, even after oiling them very well. Perhaps it was the extra egg whites?

Made this for a group brunch to rave reviews. Doubled the recipe, used whole eggs, added sundried tomatoes in oil and a little sliced chicken sausage. Delicious! Definitely a keeper.

Made this for a group today to rave reviews! Doubled the recipe (16 whole eggs), added sundried tomatoes in oil per an earlier suggestion, and threw in some sliced chicken sausage. Cooked it in a non-stick skillet in the oven for 20 minutes. Definitely a keeper!

Used 8 whole eggs, filled 24 mini-muffin pans perfectly. Easy to make with an assortment of fillings, and they cook in 9 minutes. Very good!

P.S. Used green onions instead of scallions, the sun-dried tomatoes in the bag, and it did take a long time to set, but then we live at a very high elevation.

This frittata is fabulous! I've tried other recipes and this is the best. No worries about it sticking to the skillet or getting too brown on the bottom. I was lucky to find fresh asiago at our farmer's market and I used fresh basil from our garden. Instead of toast we had English muffins. Delicious!

This recipe is AMAZING! It is so flavorful 3 Everyone loved it. I didn't have 4 little dishes so I cooked it in 2 medium sized dishes. I only wish I had made more because it was so good! (not because my portion wasn't filling, but because I wanted to eat an unhealthy amount of it!) I will definitely make this again, probably on a regular basis. Had it for breakfast. Yum. 3

I loved this recipe, in part because my husband, toddler and 12 mo. old baby all loved it. We're meat eaters and since I made it for dinner and we so often have meat with our meals, it felt like it needed something. My husband suggested a side of sausage.

This was an easy recipe and a delicious meal. It is so simple it makes an easy mid-week meal and the kids should like it. I used Parmesan because I had no Asiago, cooked this in a glass baking dish and skipped the berries and toast. Vary the ingredients to suit your personal taste.

We enjoyed this recipe very much. Seeing how I dislike peeling shallots, I used vidallia onion instead. Also added mushrooms and sautéed them with the onion. Put in some minced garlic too. Used the sun dried tomatoes in olive oil. The only thing wrong with this recipe, is we wanted to eat more! Would double next time.

Delicious. My only question was to use dried sun dried tomatoes from a bag, or the ones in oil. I use the ones in oil. perfect.

Made this recipe for a recent potluck at work. Everyone loved it and asked for the recipe. For ease of transporting, I cooked it in a muffin pan instead of the individual baking dishes. It cooked just fine this way. I will definitely make this recipe again! It turned out wonderful!

All of those yummy ingredients and yet mine tasted like nothing. Huh.

Easy to make and satisfying. It's alway great to find a recipe that's healthy and delicious. Highly recommend.

Followed this recipe to a T. guests LOVED it. well I actually added a little half and half at the last minute ( can never follow anything precisely. have to always add my touch!) . At the last minute I used muffin tins instead of individual baking dishes. sprayed the muffin tins with an olive oil mist and popped the Frittatas's out and served in the same serving dish as the Italian rolls . a HUGE HIT

Easy to adapt. No shallots or asiago, so I substituted onion and Parmesan. It needed more than 14 minutes to set, though.Very tasty.

This recipe is incredibly adaptable to servings. I quartered it and put it in a little heart shaped ramekin for myself. It bubbled over just slightly but I think it was either me adding slightly too much basil or having a slightly too small ramekin. Either way it's a lovely lovely quick easy healthy breakfast. PERFECT for just before my morning work-out not too heavy!

Cooked this for a light lunch today and halved the recipe for the two of us. I used quite large ramekins and it cooked in exactly the right time. I didn't have any fresh fruit so used frozen, defrosted berries, -- delicious and quite unusual. Have put it in my personal database for future use - great

The flavors in this frittata were really good, and I especially liked how they were in individual ramekins! The only problem I had was that it took about 20 minutes to bake, rather than 14.

I doubled the cheese, spinach, and shallot, quadrupled the basil, used six whole eggs, and baked it in one large dish (per a friend's suggestion). Quite possibly the best thing I've made from Epicurious. My 16 month old daughter actually said "mmmmmm" while shoveling it in her mouth. This one will go in our permanent book.

I love this easy recipe. I cooked it in a large cast iron dish. I just doubled the recipe. Will make this again.

This was seriously delicious. I made a number of changes, but I think I stayed true to the original recipe. I made it in a pie pan, because I didn't have ramekins. I used a small onion instead of a shallot, and I used mozzarella instead of asiago cheese. I will definitely be making this again.

This is a staple for me, I used half the cheese to cut down on some calories, still yummy! I also put them in 2 ramekins instead of 4, increased cooking time a little. Overall, this is soo easy, I put it into the oven, take a shower, and its ready. The other ones heat up great in the microwave the next day!

Excellent. One change however - it took about 20 minutes in the oven for the frittatas to set. We don't like our frittatas runny, so we baked them longer.

This was such a delicious frittata. I used all whole eggs and parmesan cheese as I couldn't get asagio. I served with a salad as toast and berries seemed an unusual match.

Sun-Dried Tomato and Basil Frittata

Hi guys! Happy Friday! This week flew by for me, and I am more than ready for the weekend. Besides a date night with Travis and a friend’s birthday, we don’t have too many plans, so I am really looking forward to just relaxing on the couch for a few hours.

I thew together this incredibly delicious Sun-dried Tomato and Basil Frittata last weekend just using up ingredients we had in our fridge. It was the perfect morning fuel to get us ready for our Saturday morning workout. This frittata is packed with protein from eggs and mozzarella, and if you serve it with a slice of whole wheat toast, you’ll have yourself the perfect balanced breakfast.

I love frittatas because they look impressive, but they are honestly so easy to make (this one came together in under 15 minutes). Frittatas are also a great way to use up any leftover ingredients in your fridge almost anything tastes good in a frittata: roasted red pepper and goat cheese, kale and cherry tomatoes, sausage and leeks, and so on!

Try this Sun-dried Tomato and Basil Frittata recipe this weekend, and if you don’t have these exact ingredients, just follow the cooking method below. You’ll be sure to love it!

Anytime Frittata with Feta, Sun-Dried Tomatoes and Basil

I see you Karen, cleaning your baseboards before company arrives. Calling you out too Felicia, trying desperately to ensure every ornament is placed perfectly on the tree. It’s time for a gut check. Let’s all take a beat here and remember what the holidays are really about. Giving. Not stressing, not pursuing perfection, and certainly not making sure your house passes a white-glove inspection.

The holidays are about giving not just presents but your time, your heart, and your love. It’s also about ensuring that everyone in our community is feeling the same way. That’s why I’m participating in the #RecipesThatGive campaign with Egg Farmers of Canada. The goal of this campaign is to give back time to Canadians during the holidays, so that they have more time to give back in their community. Giving time, giving back, and giving food are the things that make a holiday memorable.

Canadians are encouraged to share their simple and delicious recipes with each other using the #RecipesThatGive hashtag on social media, and to give back by donating food, funds or time to their local food bank. It truly is better to give than receive. Since I’m chasing all things related to science backed studies right now, you know I couldn’t let the opportunity pass to back that up with a study.

Food Banks Canada is dedicated to helping individuals and families in communities across the country who are struggling with hunger. I recently had the opportunity to sit down with Food Banks Canada in the What She Said studio, and was surprised to learn that the rate of food bank use has hit a record high among single person households, even as overall food bank use has stabilized.

Canadian egg farmers have been long-time supporters of Food Banks Canada, delivering fresh, nutritious eggs that help alleviate hunger from coast to coast. Canadian Egg Farmers deliver more than 1.4 million eggs to their local food banks every year! Egg Farmers of Canada and Food Banks Canada have been partners for more than two decades, supporting families not just during the holidays but all year round.

When Egg Farmers of Canada asked if I had a recipe that would free up time during the holidays for Canadians, I immediately said yes! This Frittata with Feta Cheese, Sun-dried Tomatoes and Basil takes no time to prepare and is delicious. It’s so easy that once you make it a couple of times you won’t even have to look at the recipe.

So my gift to you this holiday season is this recipe. I hope it frees up some time for you to give back in your community. Happy Holidays!

How to Make a Frittata

Learn how to make a frittata with this simple guide + 5 recipe variations! Perfect for any meal from brunch to dinner, they're easy and delicious.

A frittata is my #1 favorite brunch item to make at home. It’s easy and versatile, so I thought with Easter coming up this weekend, you may like a frittata recipe idea… or five! I usually make my frittatas with whatever vegetables I have on hand, which means that I’ve tried a whole bunch of various combinations over the years. Below are a few of my favorites along with some tips.

First things first though, you may be asking… what is a frittata? Some call a frittata a crustless quiche (although, I call a quiche a crust-full frittata). It’s an egg-bake filled with yummy vegetables, herbs, and a bit of cheese. If you’re not a savory breakfast person, it’s a quick weeknight dinner option.

How To Make A Frittata

Frittatas are so simple to make! Here’s how:

  1. Choose a recipe variation below, and start by whisking together the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt, and pepper.
  2. Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.
  3. When the veggies are ready, stir in any spices or herbs before adding the eggs. Pour in the frittata base, and shake the pan gently to distribute it among the vegetables.
  4. Sprinkle your frittata with cheese and transfer the pan to a 400-degree oven.
  5. Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
  6. Allow the frittata to cool slightly before slicing and devouring!

Frittata Recipe Variations

Part of the fun of a frittata is getting creative with your vegetable and herb combinations. Here are 5 of my favorites!

  1. Broccoli & Feta (pictured above) & Spinach
  2. Spring Veggie with Asparagus
  3. Mixed Mushroom & Tarragon
  4. Caprese, with Cherry Tomatoes & Basil

Frittata Tips

Follow these tips and tricks to make an A+ frittata every time:

  • Spread your veggies evenly throughout the pan before pouring in the eggs. Once you pour the egg mixture in, you won’t be moving the vegetables around much (or you’d end up with scrambled eggs!), so make sure the veggies are spaced evenly in the pan to get a final frittata with veggies in every bite.
  • Change it up! Play around with these flavor combinations. If you try swapping in different herbs or vegetables, keep in mind that a good veggie:egg ratio is about 1/4 cup of veggies per egg, or 2 heaping cups of vegetables for 6-8 eggs.
  • Use a cast-iron skillet. The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving. I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don’t have a skillet, go make this breakfast casserole recipe instead.
  • Safety first! Don’t forget that when the cast iron skillet comes out of the oven, the handle will remain hot for a while – I’ve learned this the hard way multiple times. Place a kitchen towel on it to remind yourself not to grab it before it cools off. You can also get one of these silicone handle covers.

Frittata Serving Suggestions

If you’re serving your frittata as part of a bigger brunch, mimosas, classic french toast, banana bread, pancakes or muffins, French toast, baked oatmeal, overnight oats, blueberry scones, or fruit salad would all be great choices to go with it.

To dress up individual slices, top them with additional fresh herbs or serve with sliced avocado, dollops of lemony yogurt, or scoops of pesto, pico de gallo or tomatillo salsa.

For a weeknight dinner, I like to serve my frittata with a kale salad and some good bread.

Please let me know what your favorite frittata recipe variations are in the comments. Enjoy!

Mini Frittata with Spinach, Sun-dried Tomatoes & Goat Cheese

We are once again anticipating our return to Umbria, and look forward to meeting this seasons new guests who will come rent out farmhouse Iil Casale di Mele. We offer a wine tasting with appetizers to each coup of guests who come stay with us, and these mini frittata are one of the appetizers I offer. This egg based recipe is very versatile as you can add a variety of fillings and flavorings depending on your mood. In this version, I used some sautéed spinach and mushrooms, sun-dried tomatoes and goat cheese. You can serve these mini quiche or frittata at breakfast, or on an antipasti platter as I often do for our guests. They are easy to assemble, quick to bake, and very tasty too! Wrapped in plastic, these mini frittata will keep well for three days in the refrigerator, or one month in the freezer.

Buon Appetito!
Deborah Mele 2013

Summer Slow Cooker Frittata

This slow cooker frittata is bursting with grated zucchini, sun dried tomatoes, basil and prosciutto then topped with a simple arugula salad. Great for a summer breakfast or dinner! Watch the video above to see how easy it is to make.

I&rsquom totally that person that associates the slow cooker with winter. It literally makes zero sense if you think about it. It&rsquos a small counter-top appliance that barely gives off any heat. Why would you want to use that in the winter and not in the summer when the house is scorching and turning on the oven only exacerbates the heat situation.

Yeah, you wouldn&rsquot. Which is why me and some of my best blogging girlfriends are back this month with 5 healthy summer slow cooker meals!

I&rsquom bringing a slow cooker frittata to the table. Frittatas are one of my go to easy dinners when all else fails.

They&rsquore awesome for &ldquoclean out the fridge&rdquo type meals but with a little planning, they can also make one heck of a put together dinner to impress.

Before we get into this summer slow cooker frittata let&rsquos take a look at what everyone else whipped up!

Load your summer farmers market haul into the slow cooker for a delicious ratatouille that you can use in a variety of ways. Serve as a side, over pasta or bread, with a grilled protein or even in an omelet.

No need to order takeout with this Slow Cooker Sweet and Sour Chicken. Perfectly tart and sweet all at the same time, this easy, one-pot dinner recipe is sure to be a family favorite!

Caribbean flavors come together in this delicious slow cooker pulled chicken that&rsquos topped with a simple fresh mango salsa. Make it a light, yet hearty meal by piling this flavorful chicken into your lettuce wraps, top with your favorite add-ons, and devouring!

This whole30 approved slow cooker mango chicken has a sweet mango coconut sauce and sweet potatoes! It&rsquos a healthy, one pot meal that&rsquos perfect for busy weeknights!

It hasn&rsquot quite hit yet, but it&rsquos coming. The zucchini inundation that is.

In a month or so I guarantee you&rsquore at some point going to find yourself with more zucchini than you know what to do with. This recipe uses up a whole large one to help you make a dent in that stash.

Add some sun dried tomatoes, basil, prosciutto (imported- always!) and parmesan (unless you want to keep things paleo) and this slow cooker frittata is bursting with summer flavor.

Make sure everyone gets a bit of the simple arugula salad on top for a refreshing peppery bite and you&rsquoll be happy you dragged the slow cooker out of it&rsquos usual summer hibernation.

Watch the video: Frittata mit getrockneten Tomaten und Feta (June 2022).


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