Dried Tomato Frittata
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.
1 tablespoon olive oil
1/4 cup dried tomato flakes
, reconstituted and drained
1/4 cup dried shitake mushrooms
, reconstituted, drained, and sliced
1 teaspoon dried chives
1/2 teaspoon marjoram leaf
1/2 teaspoon tarragon leaf
1/4 teaspoon basil leaf
1/4 teaspoon sea salt
1/4 teaspoon coarse-grind black pepper
1/8 teaspoon garlic powder
5 eggs, beaten
1/4 cup feta cheese, crumbled
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.
Pour eggs into pan, spreading evenly. Sprinkle cheese over the top.
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.
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.
As prepared, each serving contains 190 calories, 12g total fat, 275mg cholesterol, 360mg sodium, 10g total carbohydrate and 12g protein.