Vitalba Frittata with Sun-Dried Tomatoes and Basil

Ingredients

• 6 large eggs 6 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/2 cup (75g) sun-dried tomatoes, drained and chopped 1/2 cup (75g) sun-dried tomatoes, drained and chopped
• 1/4 cup (10g) fresh basil leaves, chopped 1/4 cup (10g) fresh basil leaves, chopped
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 6g (3g sugars)
• Protein: 16g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, whisk together the eggs and milk until well combined.
3. 3.
   Add the sun-dried tomatoes, basil, Parmesan cheese, salt, and pepper to the egg mixture. Stir until all the ingredients are evenly distributed.
4. 4.
   Heat the olive oil in an oven-safe skillet over medium heat.
5. 5.
   Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the edges start to set.
6. 6.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden on top.
7. 7.
   Remove from the oven and let it cool for a few minutes before slicing.
8. 8.
   Serve warm and enjoy!

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping. If they are too oily, pat them dry with a paper towel to remove excess oil.

Tips & Tricks

• For added flavor, you can sauté some onions and garlic before adding the egg mixture to the skillet.
• Feel free to customize the frittata by adding other ingredients such as cooked bacon, mushrooms, or spinach.
• If you don't have an oven-safe skillet, you can transfer the partially cooked frittata to a baking dish before baking in the oven.
• Serve the frittata with a side of mixed greens or a fresh tomato salad for a complete meal.
• Leftover frittata can be refrigerated and enjoyed cold or reheated the next day.

Serving advice

Serve the Vitalba Frittata warm, either as a main dish for breakfast, brunch, or a light lunch. It pairs well with a side of mixed greens or a fresh tomato salad.

Presentation advice

Garnish the frittata with a few fresh basil leaves and a sprinkle of grated Parmesan cheese to enhance its visual appeal. Cut it into wedges and arrange them on a platter for an inviting presentation.