Sun-Dried Tomato Basil Frittata Recipe
Dipping into my travel memories I think of a morning in Bologna sitting in a sun soaked cafe and eating a sun dried tomato frittata. I have never forgotten that taste and memorable impression I had from those few bites. The memory stuck so well I was able to come home and mimic the recipe. I won’t lie it took a few tries to get the perfect tanginess and savory combination. I finally realized sitting my sun filled table at home the missing ingredient was parmesan. Presto, just like that I was transported back to that cafe on that beautiful morning last fall. I hope you will find the same joy in this Sun-Dried Tomato Basil Frittata Recipe!
Italy might just be closer than you think! I recreated this recipe as a fast breakfast. I am inspired by my trip to Italy last October when I had a similar dish in a small sunny cafe. Tangyness of parmesan and sweetness of basil will melt in your mouth and give you fuel for your busiest mornings!
- 3 sun-dried tomatoes
- 2 tbsp olive oil
- 1/2 small onion
- 4 pasture raised eggs
- 1/4 cup grated parmesan
- salt and pepper
- fresh basil leafs
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Place sun-dried tomatoes in a bowl and pour boiling water over them. Let me soak for 10 minutes. Reserve soaking water.
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Remove tomatoes out of hot water and pat dry with a towel. Cut tomatoes into think strips.
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In a small frying pan heat olive oil over medium heat. Add onions and cook for 3-4 minutes or until soft.
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Add tomatoes and cook 2 minutes.
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Break egg into a bowl and lightly beat. Stir in 3 tbsp of soaking water and the parmesan and basil.
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Raise the heat of the skillet to medium high, add egg mixture. Mix all ingredients quickly. Lower heat and cook for 4-5 minutes.
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Take a large enough plate to cover the skillet. Invert over the skillet. Turn the plate and skillet over together. Holding firmly.
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Slide frittata back into the skillet cooking the other side to a golden brown. Cook 3-4 minutes on the second side.
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Slide frittata on to the plate and cut into wedges. Serve hot with a garnish of parsley or basil and fresh parmesan.
