Broccoli and Sun-Dried Tomato Frittata

Created by the Egg Farmers of Canada

Makes 6 servings

Prep: 15 min.
Cook: 15 min.

What you need:

8 sun-dried tomatoes (dry-packed)
10 eggs
1/2 cup milk (1%)
1 tsp dried basil
1/8 tsp salt
1/8 tsp pepper
2 cups chopped cooked broccoli
3/4 cup shredded low fat Cheddar cheese or Swiss cheese

How to prepare:

Soak dried tomatoes in small bowl in very hot tap water until softened, 10 to 15 minutes. Drain and chop.

Whisk eggs, milk, parsley, basil, salt and pepper in large bowl until just blended. Stir in tomatoes and broccoli.

Heat 10-inch (25 cm) ovenproof skillet over medium heat. Spray with cooking spray. Pour in egg mixture. Cook, lifting edge occasionally to allow uncooked egg to run to bottom of skillet, until eggs are almost set but still moist on the surface, about 8 to 10 minutes. Sprinkle cheese over top. Place under broiler until cheese melts, 2 to 3 minutes, or cover with lid and cook for another minute to melt cheese.

Frittata may be served hot, warm or cold. Cut into wedges to serve.

Notes:

Handle of skillet can be oven-proofed by wrapping in double thickness of aluminum foil.

Per Serving:

Calories 183
Fat 10 g
Saturated Fat 3 g
Trans Fat 0 g
Sodium 334 mg
Carbohydrate 8 g
Fibre 2 g
Sugars 3 g
Protein 16 g

Recipe used with permission from the Egg Farmers of Canada. Visit www.eggs.ca for more great recipes.

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