Sun Dried Tomato and Sweet Onion Frittata (Serves 1-2)
Whole Foods Market sells sun dried tomatoes in a plastic tub that you can keep in your pantry and use to flavor all kinds of dishes. I’ve been flavoring my breakfast eggs with sun dried tomatoes all week and have not run out yet. I keep eating them because I like them a lot.
Prep and Cook Time: 15 minutes
Sun dried tomatoes
Three fresh eggs
Sweet yellow onion
Extra virgin avocado OR olive oil
Pre-heat oven to 350 degrees. Chop enough onion to cover the bottom of a small frying pan. Crack three eggs into a small mixing bowl. Add salt, black pepper, garlic powder, and dried cilantro to taste. Add sun dried tomatoes. I experimented with chopping them in to small pieces, but decided that they worked just as well whole. Stir with a fork or whisk to mix well.
Heat one tablespoon of oil in the bottom of a small frying pan over medium heat on the stove top. Add onion and let cook in the hot oil. Pour egg mixture over the onions and let cook until the edges begin to brown and can be edged away from the sides of the pan with a spatula (about one minute). Move the frying pan to the oven and let bake about six minutes until the eggs set fully and the top becomes firm to the touch. When done, remove from the oven and transfer to a plate.
Notes: One big eater can go it alone, or two people can share a three-egg frittata, add some fruit, and have a nice breakfast.
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