Cooking 20 minutes
Preparation 15 minutes
8 pcs | Sun-dried tomatoes (dry-packed) | 8 pcs |
2 cups (10 large eggs) | Golden Nature ESL | 500 ml |
1/2 cup | Milk | 125 ml |
1/4 cup | Minced fresh parsley | 50 ml |
1 tsp | ∂ried basil | 5 ml |
1/2 tsp | Salt | 2 ml |
1/4 tsp | Pepper | 1 ml |
2 cups | Chopped cooked broccoli | 500 ml |
2 tbsp | Vegetable oil | 30 ml |
3/4 cup | Shredded Cheddar or Swiss cheese | 175 ml |
In a small bowl, soak dried tomatoes in very hot tap water until softened, 10 to 15 minutes. Drain and chop.
In a large bowl, beat together eggs, milk, parsley, basil, salt and pepper until just blended. Stir in tomatoes and broccoli.Heat oil in a 10-inch (25 cm) ovenproof skillet over medium heat. Pour in egg mixture. Cook over low to medium heat until eggs are almost set but still moist on the surface, about 10 to 15 minutes, lifting the edges to allow uncooked egg to run to bottom of skillet. Sprinkle top with cheese. Place under broiler until the cheese melts, 2 to 3 minutes. Frittata may be served hot, warm or cold. Cut into wedges to serve.