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Sun Dried Tomato and New Potato Fritata

Sun Dried Tomato and New Potato Fritata
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Sun Dried Tomato and New Potato Fritata

sun-dried-tomato-new-potato-fritata

Frittatas are perhaps the easiest and most versatile breakfast dish. You can throw everything from fresh herbs and grated cheese to last night’s dinner leftovers in a bowl of scrambled eggs, cook them all together and, voila! You have a simple and delicious breakfast that will please both family and friends. Because of their petite size and delicate skin, New Potatoes are perfect for frittatas as they provide a heartiness to the dish yet allow the flavors of the sun-dried tomatoes and fresh herbs to come through. Here’s how you make it!

Servings: 6

Ingredients

Directions

Preheat oven to broil setting.

In medium size bowl, whisk eggs, Parmesan, parsley, basil, pepper, and salt. Melt butter in a 12-inch non-stick saute pan over medium high heat. Add sun-dried tomatoes and new potatoes to pan and saute for 2 to 3 minutes. Pour egg mixture over tomatoes and potatoes and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle extra cheese and parsley on top.
Place pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Turn fritata out onto a plate and cut into 6 servings. Serve immediately.