Sun-Dried Tomato, Goat Cheese and Fresh Basil Frittata

Name: Sun-Dried Tomato, Goat Cheese and Fresh Basil Frittata Recipe
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 8
Ingredients: 4 Large Eggs; 3/4 cup diced onion; 1 cup chopped swiss chard; 1/2 cup sliced sun-dried tomatoes; 2 oz. goat cheese crumbled; 3 Tbls basil chiffonade; 1 oz. skim milk; Dash of ground pepper; 1 Tbsp olive oil

Minutes to Prepare: 7
Minutes to Cook: 8

Number of Servings: 8

Ingredients

4 Large Eggs3/4 cup diced onion1 cup chopped swiss chard1/2 cup sliced sun-dried tomatoes2 oz. goat cheese, crumbled3 Tbls basil, chiffonade1 oz. skim milkDash of ground pepper1 Tbsp olive oil

Directions

Preheat broiler. Use a well-seasoned 10-inch iron skillet or nonstick skillet with a heatproof handle. Heat olive oil in skillet over medium-high heat. Add onions. Cook for 1-2 mins, add swiss chard. Continue cooking for another 2 mins until onion is translucent and swiss chard is wilted. Whisk eggs together with milk and pepper to taste. Pour egg mixture over onions. Scatter sun dried tomatoes (packed without oil) over the pan surface. Distribute goat cheese over the top of the frittata, then place the skillet under the broiler for 2-4 minutes until the frittata rises slightly and becomes light and settled. Remove from broilerr and top with basil chiffonade. Remove frittata from skillet. Cut into wedges. Serve with salad.
Serves 8 (1/8 of the frittata)

Number of Servings: 8

Recipe submitted by SparkPeople user WALKERGIRL68.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving