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Broccoli And Sun Dried Tomato Fritatta




Source of Recipe


gilly






List of Ingredients



• 8 pieces sundried tomatoes (dry packed)
  
• 10 eggs
  
• 1/2 cup milk
  
• 1/4 cup minced fresh parsley
  
• 1 teaspoon dried basil
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 2 cups chopped cooked broccoli
  
• 2 tablespoons vegetable oil
  
• 3/4 cup cheddar or swiss cheese
  






Instructions



1. In a small bowl, soak dried tomatoes in very hot tap water until softened, 10 to 15 minutes. Drain and chop.
   
2. In a large bowl, beat together eggs, milk, parsley, basil, salt and pepper until just blended. Stir in tomatoes and broccoli.
   
3. Heat oil in a 10 inch ovenproof skillet over medium heat. Pour in egg mixture. Cook over low to medium heat until eggs are almost set but still moist on the surface, about 10 to 15 minutes, lifting the edges to allow uncooked egg to run to bottom of skillet. Sprinkle top with cheese. Place under broiler until the cheese melts, 2 to 3 minutes. Frittata may be served hot, warm or cold. Cut into wedges to serve.