These sun-dried tomato and basil frittatas are a delightful explosion of Mediterranean flavors. The rich, intense taste of sun-dried tomatoes perfectly complements the bright, fresh basil, creating a dish that’s both satisfying and surprisingly simple to make. Think of it as a more sophisticated cousin of your average scrambled eggs. This is the kind of recipe that's perfect for a weekend brunch, a casual weeknight dinner, or even a special occasion. I make this frequently for friends, and they always rave about it!
One day, my friend Sarah was over and I decided to make this on a whim. The kitchen was a bit of a mess, I had a slight typo in the ingredients list, and almost forgot to add the cheese. And yet...they were the best frittatas ever, if I may say so myself. Everyone who tried it fell in love—except my cat, who just stared blankly at me, likely judging my culinary skills. But it just goes to show, sometimes imperfection just adds to the charm. Don't sweat the small stuff when baking!
Required Equipments
- 9-inch oven-safe skillet or pie dish
- Whisk
- Measuring cups and spoons
- Fork
- Spatula
Sun Dried Tomato and Basil Frittatas: Frequently Asked Questions
Sun Dried Tomato and Basil Frittatas
These easy-to-make frittatas are bursting with the vibrant flavors of sun-dried tomatoes and fresh basil. A perfect brunch, lunch, or light dinner option!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or pie dish generously with olive oil or cooking spray. This prevents sticking and ensures a nice golden-brown crust.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Make sure to really get those eggs mixed up to create a light and fluffy batter. Don't be shy with the whisking—a little extra effort goes a long way!
- Finely chop the sun-dried tomatoes. Remember, sun-dried tomatoes are intensely flavorful, so a little goes a long way. Aim for roughly chopped pieces, not too small.
- Stir in the chopped sun-dried tomatoes and fresh basil into the egg mixture. Gently fold them in to combine, and avoid overmixing; we want to keep the eggs nice and light.
- Pour the egg mixture into the prepared skillet. Sprinkle the shredded mozzarella cheese evenly over the top. This adds a delightful stretchiness and adds to the overall flavor profile.
- Bake for 20-25 minutes, or until the frittata is set and golden brown around the edges. A little jiggle in the center is okay, it means the center is mostly set but still retains a bit of that lovely custardy texture.
- Let the frittata cool slightly before slicing and serving. It's amazing warm, but honestly, these frittatas are just as enjoyable at room temperature or even cold the next day. This also makes them a perfect make-ahead option.
- Garnish with extra fresh basil before serving, if desired. A few extra sprigs add a touch of elegance and freshness. Enjoy!
📝 Notes
- For a richer flavor, use high-quality olive oil to grease the pan.
- Feel free to add other vegetables, like spinach or mushrooms.
- If you don't have fresh basil, 1 teaspoon of dried basil can be used, but the flavor intensity will differ.
🍎 Nutrition
Calories: 200kcal
Protein: 14g
Fat: 15g
Carbohydrates: 5g
Fiber: 1g
Calcium: 70mg
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