Serves 2
Bride & Groom cookbook
Ingredients:1/2 tablespoon butter
1/2 small onion (about 1/2 cup)
4 eggs
2 tablespoons grated Parmesan cheese
1/3/ cup sun-dried tomatoes packed in oil, drained and roughly chopped
2 tablespoons thinly sliced fresh basil
1 oz cream cheese, crumbled
Hot sauce
Set rack about 8 inches from top of oven and preheat the broiler.
Melt the butter in 8 inch ovenproof nonstick skillet over medium-high heat. Add the onion and season with the pinch of salt/pepper to taste. Cook, stirring occasionally, until the onion is soft, about 5 minutes.
Whisk together the eggs, Parmesan cheese, 1/4 teaspoon salt and pepper in a medium bowl. Add the sun-dried tomatoes and basil, reserving a little of each for garnishing. Pour the egg mixture into the skillet and stir in gently to combine with the onion. Reduce the heat to medium-low. Scatter the cream cheese on top. Cook until the eggs are set on the bottom, about 5 minutes. While the eggs are cooking, lift an edge of the frittata with a spatula and let the uncooked eggs flow underneath. Repeat in a few places.
When the eggs are almost cooked, put the skillet under the broiler. Broil until the frittata is lightly browned and the eggs are set in the center, about 1 minute. Garnish with the reserved sun-dried tomatoes and basil. Season with hot sauce.
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