Frittata with Oven-Dried Tomatoes and Cheddar

Frittata with Oven-Dried Tomatoes and Cheddar

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  • Each serving
  • 300 cal
  • 24g fat (7g sat)
  • 385g chol
  • 370g sodium
  • 7g carb
  • 1g fiber
  • 16g protein

Ingredients

  • 1 red onion, thinly sliced
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced or pressed
  • 1/4 teaspoon red pepper flakes
  • 7 eggs
  • 4 large oven-dried plum tomatoes, cut into quarters (see note)
  • 1/2 cup grated sharp cheddar cheese
  • 8 to 10 fresh basil leaves, torn into small pieces
  • Salt and pepper, to taste
  • Hot sauce or salsa, for topping (optional)

Directions

In a 10- to 12-inch cast iron skillet, sauté onions in 1 tablespoon oil over medium heat until very soft and lightly browned. Turn down the heat and continue cooking for about 10 minutes. Stir in garlic and red pepper flakes and cook for 1 minute.

While onions are cooking, break eggs into a bowl and whisk until well blended. Add tomatoes, cheese, basil, salt and pepper. Mix ingredients thoroughly.

Preheat the broiler. Adjust oven shelf 5 to 6 inches from the heat.

When onion mixture is cooked, remove from the pan and let cool to room temperature. Mix into egg mixture.

In the same skillet, heat remaining 2 tablespoons oil over medium heat. Add egg mixture and evenly distribute ingredients in the pan with a fork. Turn heat down to medium-low and cook about 8 minutes. The key is to cook the eggs nice and slow. If you’re not sure, gently slip a spatula under eggs to see how firm they have become before you set under broiler. When all but the center of the eggs is done, (they’ll still be a little wobbly), place the pan under the broiler for 30 to 60 seconds, or until slightly browned and firm.

Let the finished eggs rest for 10 minutes before serving. Remove with a spatula, carefully dislodging the frittata from around the inside of the pan first. The frittata should slip right out onto a large plate.

Top with hot sauce or salsa.

Special notes:

If you don’t have a cast iron skillet, get one — it’s a must-have! This is the kind of dish for which they were made. In the meantime, substitute a regular oven-proof fry pan.

To make oven-dried tomatoes: Slice tomatoes in half, lengthwise. Place face-down on a parchment-lined, heavy-duty baking pan and bake at 175°F or at the lowest setting for your oven, for at least 6 hours, but overnight if possible. Leave oven door ajar if cooking overnight. Sundried tomatoes can be substituted, but won’t carry the day, as your own freshly done tomatoes will.

If you don’t make the oven-dried tomatoes, you’re missing out — big time! But, in the meantime, soak a few sundried tomatoes in hot water, drain and coarsely chop.