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🍳 Frittata with Sun-Dried Tomatoes and Basil

380 kcal · 25 min · 4 servings

Ingredients

• 6 Stück Eggs
• 100 g Mozzarella (grated)
• 60 g Sun-dried tomatoes
• 15 g Fresh basil (chopped)
• 10 ml Olive oil
• 3 g Salt
• 1 g Black pepper

Instructions

1. 1. Preheat the oven to 200 °C (392 °F) conventional heat.
2. 2. Cut the sun-dried tomatoes into thin strips.
3. 3. Whisk the eggs in a large bowl with a fork until slightly frothy.
4. 4. Stir in the grated mozzarella, tomato strips, basil, salt, and pepper into the egg mixture.
5. 5. Heat the olive oil in an oven-safe skillet (approx. 9.5 inches diameter) over medium heat.
6. 6. Pour the egg mixture into the skillet and gently press the ingredients flat.
7. 7. Cook the frittata for about 4 minutes without the lid until the edges are set.
8. 8. Place the skillet in the oven for 8–10 minutes until the center is set and the surface is golden brown.
9. 9. Remove the frittata from the skillet, cut into 4 pieces, and serve warm.

Nutrition per serving

• kcal: 380
• Protein: 24 g · Fett/Fat: 22 g · Carbs: 18 g