Frittata di Pomodori Secchi: A Step-by-Step Recipe Guide

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Frittata di Pomodori Secchi

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Course Appetizer

Cuisine Italian

Equipment

• Equipment Needed: Oven-safe skillet, mixing bowl, whisk, spatula, knife, cutting board

Ingredients

  

• Ingredients
• 6 large eggs
• 1 cup sun-dried tomatoes chopped (oil-packed or dried)
• 1/2 cup grated Parmesan cheese or a dairy-free alternative for a vegan version
• 1/4 cup fresh basil chopped (or 1 tablespoon dried)
• 1 small onion diced
• 1 clove garlic minced
• Salt and pepper to taste
• 2 tablespoons olive oil or cooking spray for a lighter option

Instructions

 

• Step-by-Step Instructions
• Preheat the Oven
• Preheat your oven to 375°F (190°C). This is crucial for setting the frittata properly.
• Sauté the Aromatics
• In an oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and sauté for an additional minute until fragrant.
• Prepare the Egg Mixture
• In a mixing bowl, whisk together the eggs, salt, and pepper. Stir in the chopped sun-dried tomatoes, Parmesan cheese, and fresh basil.
• Combine Ingredients
• Once the onions and garlic are ready, pour the egg mixture into the skillet. Use a spatula to gently fold the mixture, ensuring the tomatoes and onions are evenly distributed.
• Cook on the Stovetop
• Cook on the stovetop for about 5 minutes until the edges start to set but the center remains a bit runny.
• Transfer to the Oven
• Carefully transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden brown on top.
• Let It Stand
• Once done, remove the skillet from the oven and let the frittata stand for about 5 minutes. This allows it to firm up and makes it easier to slice.
• Slice and Serve
• Slice the frittata into wedges and serve warm or at room temperature. Garnish with additional fresh basil if desired.
• Variations
• Vegetable Frittata: Add vegetables like spinach, bell peppers, or zucchini for extra nutrition.
• Herb Options: Experiment with different herbs such as parsley, chives, or oregano.
• Cheese Variations: Substitute the Parmesan with feta cheese for a different flavor profile.
• Vegan Version: Replace eggs with a chickpea flour mixture (1 cup chickpea flour mixed with 1.5 cups water).

Keyword Frittata di Pomodori, Frittata di Pomodori Secchi

Frittata di Pomodori Secchi, or Sun-Dried Tomato Frittata, is a delightful Italian dish that combines the richness of eggs with the intense flavors of sun-dried tomatoes. It’s not just easy to make, but it’s also versatile and perfect for any meal of the day. From my own personal experience, I find that this dish is a fantastic way to use up leftover ingredients and can be enjoyed warm or at room temperature. Let me show you how I make this delicious frittata.

Notes on What to Expect

Expect a deliciously fluffy frittata with a savory flavor burst from the sun-dried tomatoes. This dish is adaptable and can be a comforting breakfast, a filling lunch, or even a light dinner paired with a salad. The texture should be creamy yet firm, with a beautiful golden color on top.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 180
• Cost of Ingredients: $10 (varies by location)
• Cuisine: Italian
• Course: Main or Breakfast
• Equipment Needed: Oven-safe skillet, mixing bowl, whisk, spatula, knife, cutting board
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Pomodori Secchi  now.

Ingredients

• 6 large eggs
• 1 cup sun-dried tomatoes, chopped (oil-packed or dried)
• 1/2 cup grated Parmesan cheese (or a dairy-free alternative for a vegan version)
• 1/4 cup fresh basil, chopped (or 1 tablespoon dried)
• 1 small onion, diced
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil (or cooking spray for a lighter option)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Pomodori Secchi  now.

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 375°F (190°C). This is crucial for setting the frittata properly.

2. Sauté the Aromatics

• In an oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and sauté for an additional minute until fragrant.

3. Prepare the Egg Mixture

• In a mixing bowl, whisk together the eggs, salt, and pepper. Stir in the chopped sun-dried tomatoes, Parmesan cheese, and fresh basil.

4. Combine Ingredients

• Once the onions and garlic are ready, pour the egg mixture into the skillet. Use a spatula to gently fold the mixture, ensuring the tomatoes and onions are evenly distributed.

5. Cook on the Stovetop

• Cook on the stovetop for about 5 minutes until the edges start to set but the center remains a bit runny.

6. Transfer to the Oven

• Carefully transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden brown on top.

7. Let It Stand

• Once done, remove the skillet from the oven and let the frittata stand for about 5 minutes. This allows it to firm up and makes it easier to slice.

8. Slice and Serve

• Slice the frittata into wedges and serve warm or at room temperature. Garnish with additional fresh basil if desired.

Variations

• Vegetable Frittata: Add vegetables like spinach, bell peppers, or zucchini for extra nutrition.
• Herb Options: Experiment with different herbs such as parsley, chives, or oregano.
• Cheese Variations: Substitute the Parmesan with feta cheese for a different flavor profile.
• Vegan Version: Replace eggs with a chickpea flour mixture (1 cup chickpea flour mixed with 1.5 cups water).

Tips

• Storage: Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
• Freezing: This frittata freezes well; wrap slices in plastic wrap and then in foil. Reheat in the oven when ready to eat.

Substitutions for Dietary Needs

• Dairy-Free: Use nutritional yeast instead of cheese for a cheesy flavor without dairy.
• Gluten-Free: This recipe is naturally gluten-free; just ensure your sun-dried tomatoes do not contain gluten.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Pomodori Secchi  now.

Nutritional Information Per Serving

• Calories: 180
• Protein: 12g
• Carbohydrates: 3g
• Fat: 14g
• Fiber: 1g

I hope this guide has made making Frittata di Pomodori Secchi seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!

Here is the image of a beautifully plated Frittata di Pomodori Secchi on a white plate and table. It perfectly captures the simplicity and elegance of this dish.