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Dried Tomato Frittata

  • Total Time: 10 mins
  • Hands-on Time: 10 mins

Easier to master than a perfectly turned omelet, a frittata is a hearty, Italian version of the classic egg dish. Substitute any cooked vegetables for the tomatoes and mushrooms.

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1. Heat oil in a heavy, ovenproof skillet. Sauté tomato flakes and mushrooms for about two minutes. Stir in chives, marjoram, tarragon, basil, salt, pepper, and garlic powder.
2. Pour eggs into pan, spreading evenly. Sprinkle cheese over the top.
3. Cook, covered, over low heat, about 8 to 10 minutes, until the eggs are set and lightly browned on the bottom. Meanwhile, preheat oven broiler.
4. Remove the cover, and place skillet under the broiler for a minute or two, just until the top of the frittata is nicely browned. Cut in wedges and serve hot or warm.


Calories: 190


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