Italian Breakfast Frittata with Sun-Dried Tomatoes and Basil
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · vegetarian, gluten-free, keto, low-carb
208 cal
12g protein
4g carbs
16g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 1/4 cup Sun-dried tomatoes (packed in oil)
- 1/4 cup Fresh basil leaves
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1/4 cup Grated Parmesan cheese
Method (tap to check — screen stays awake)
- Preheat your oven to 375°F (190°C). In a mixing bowl, whisk together eggs, salt, and pepper.
- Chop the sun-dried tomatoes and basil leaves. Add them to the egg mixture and stir to combine.
- 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.
- Sprinkle grated Parmesan cheese evenly over the top.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed and golden.
- 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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