Sun Dried Tomato Basil And Goat Cheese Frittata Food

GOAT CHEESE AND SUN DRIED TOMATOE APPETIZER

Steps:

• 1. chop (crumble) goat cheese on serving dish.
• 2. cover cheese with chopped basil.
• 3. sprinkle basil with olive oil.
• 4. add chopped tomatoes.
• 5. cover with pine nuts.
• 6. sprinkle with vinegar.

SUN-DRIED TOMATO, BASIL AND GOAT CHEESE FRITTATA

Steps:

• 1. In a 10-inch non-stick skillet, saute onion and red peppers in 1/2 Tbl olive oil. 2. Add spinach and sun dried tomatoes and cook over medium heat until spinach is wilted> 3. In a medium size bowl, beat eggs and egg white together. Add salt and pepper. 4. Pour egg mixture into the skillet over the spinach-tomato mixture, cook for one minute 5. Bake at 350 degrees in the oven for 15 minutes, until the egg is set and lightly golden 6. Cut into six wedges and serve

TOMATO AND BASIL FRITTATA

Steps:

• In a small nonstick skillet (I use 8-inch), over medium heat, sauté the onions until translucent.
• Add the tomatoes, salt and pepper and cook, stirring occasionally for 5 minutes.
• Add basil and cook 2 more minutes.
• Place in a bowl and let cool slightly.
• Clean out the pan and spray with nonstick spray.
• Beat the eggs the water and 3 tablespoons Parmesan until a little foamy and pour into the nonstick skillet.
• Pour the veggie mixture into the eggs and mix it up a bit.
• Cook over low heat, without stirring, about 10-15 minutes until the eggs are set- it will still be a bit runny on top.
• While eggs are cooking, heat up your broiler and after eggs have set, sprinkle remaining Parmesan over the top and broil until bubbly and lightly brown.
• Great for weekend brunch!
• This serves 2 hungry folk or 4 not so hungry folk.

FRITTATA WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Whisk eggs and milk in large bowl to blend.
• Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
• Melt butter in large ovenproof nonstick skillet over medium to 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 Parmesan cheese.
• Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
• Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
• Slice frittata into wedges. Serve warm or at room temperature.

SUN-DRIED TOMATO AND GOAT CHEESE FRITTATA

Steps:

• Melt butter in an oven-proof skillet.
• Add garlic and onions; cook until tender.
• Add sun-dried tomatoes and sautee for another 2 minutes
• Pour egg beaters into a measuring cup and add salt and pepper.
• Pour over contents in skillet, stir gently to combine.
• Continue cooking 3-4 minutes until most of the eggs are cooked with only top still moist.
• Next put skillet in oven under broiler until eggs are set (2-3 minutes).
• Transfer frittata to a plate and add goat cheese to the top.

GOAT CHEESE BALSAMIC SUN DRIED TOMATO DIP

Steps:

• In small bowl, stir together sun-dried tomatoes, balsamic vinegar, olive oil, sugar, salt and pepper.
• In separate bowl, blend cream cheese with goat cheese. Scrape into shallow serving dish, smoothing top.
• Stir basil into sun-dried tomato mixture; spread over cheese.

FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL

Steps:

• 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.

SPINACH AND SUN-DRIED TOMATO FRITTATA

Steps:

• Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.