Sun-Dried Tomatoes Frittata

This can be served warm or cold, for breakfast, snack, any time of the day 🙂 For single serving, you can half the following recipe! – I let you in a little secret, before I proceed, love serving this frittata with warm rice hahahah You can take a girl out of Indonesia, but you can’t take Indonesia out of a girl. Rice is life 😛

6 sun dried tomatoes

4 tbsp olive oil

1 small onion, chopped

a pinch of fresh thyme leaves

6 eggs

1/2 c parmesan cheese (freshly grated preferably. I know parmesan can be too expensive for a student, use cheddar is fine as well)

salt and black pepper

thyme sprigs for garnish

extra pamersan cheese for sprinkling just before serving (if you like)

Soak tomatoes in hot water for 15 mins, take out and pat to dry (reserve the water). Cut tomatoes into thin strips

Heat oil, saute onion until soften then add in thyme and tomatoes, cook for 2-3 minutes

Beat eggs lightly and add in 3 tbsp of the reserved water, parmesan, salt and black pepper

Mix in egg mixture quickly into the pan then stop stirring. Lower heat if necessary, and cook for 4-5 mins (base will be golden and top puffed)

Invert a plate on the pan and turn the pan and frittata onto the plate. Slide frittata back in to the pan and cook for another 3-4 minutes

Remove pan from heat and slide frittata onto serving plate. Cut into wedges, garnish with thyme and sprinkle with more cheese if you’d like to, serve right away

Yummo

Print Recipe

Sun-dried Tomato Frittata

Ingredients

• 6 sun dried tomatoes
• 4 tbsp olive oil
• 1 small onion chopped
• a pinch of fresh thyme leaves
• 6 eggs
• 1/2 c parmesan cheese freshly grated preferably. I know parmesan can be too expensive for a student, use cheddar is fine as well
• salt and black pepper
• thyme sprigs for garnish
• extra pamersan cheese for sprinkling just before serving if you like

Instructions

• Soak tomatoes in hot water for 15 mins, take out and pat to dry (reserve the water). Cut tomatoes into thin strips
• Heat oil, saute onion until soften then add in thyme and tomatoes, cook for 2-3 minutes
• Beat eggs lightly and add in 3 tbsp of the reserved water, parmesan, salt and black pepper
• Mix in egg mixture quickly into the pan then stop stirring. Lower heat if necessary, and cook for 4-5 mins (base will be golden and top puffed)
• Invert a plate on the pan and turn the pan and frittata onto the plate. Slide frittata back in to the pan and cook for another 3-4 minutes
• Remove pan from heat and slide frittata onto serving plate. Cut into wedges, garnish with thyme and sprinkle with more cheese if you’d like to, serve right away
• Yummo