Italian Breakfast Frittata with Sun-Dried Tomatoes and Basil

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 1/3 cup Sun-dried tomatoes (packed in oil)
• 1/4 cup Fresh basil leaves
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Grated Parmesan cheese

Method

1. Preheat your oven to 375°F (190°C). In a mixing bowl, whisk together eggs, salt, and pepper.
2. Chop the sun-dried tomatoes and basil leaves. Add them to the egg mixture and stir to combine.
3. Heat olive oil in an ovenproof skillet over medium heat. Pour in the egg mixture and cook for 3-4 minutes until the edges start to set.
4. Sprinkle grated Parmesan cheese evenly over the top.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed and golden.
6. Remove from oven, let cool for a few minutes, then slice and serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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