Broccoli and Dried Tomato Frittata

[Guest guest]

Broccoli and Dried Tomato Frittata

 

8 sun-dried tomatoes, pieces, dry-packed

10

eggs

1/2 cup milk

1/4 cup fresh parsley, minced

1 tsp. dried basil

 

1/2 tsp. salt

1/4 tsp. pepper

2 cups broccoli, chopped, cooked

2

tbsps. vegetable oil

3/4 cup cheddar or swiss cheese, shredded

 

In

a small bowl, soak dried tomatoes in very hot tap water until softened, 10 to 15

minutes. Drain and chop. In a large bowl, beat together eggs, milk, parsley,

basil, salt and pepper until just blended. Stir in tomatoes and broccoli. Heat

oil in a 10 inch oven proof 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. Yields 12 to 16 servings.