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
Place sun-dried tomatoes in a bowl and pour boiling water over them. Let me soak for 10 minutes. Reserve soaking water.
Remove tomatoes out of hot water and pat dry with a towel. Cut tomatoes into think strips.
In a small frying pan heat olive oil over medium heat. Add onions and cook for 3-4 minutes or until soft.
Add tomatoes and cook 2 minutes.
Break egg into a bowl and lightly beat. Stir in 3 tbsp of soaking water and the parmesan and basil.
Raise the heat of the skillet to medium high, add egg mixture. Mix all ingredients quickly. Lower heat and cook for 4-5 minutes.
Take a large enough plate to cover the skillet. Invert over the skillet. Turn the plate and skillet over together. Holding firmly.
Slide frittata back into the skillet cooking the other side to a golden brown. Cook 3-4 minutes on the second side.
Slide frittata on to the plate and cut into wedges. Serve hot with a garnish of parsley or basil and fresh parmesan.