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).