WHY THIS RECIPE WORKS:
The intensely potent, sweet-tart flavor of sun-dried tomatoes in oil infuses this frittata, which makes a great anytime meal. Easy-to-make frittatas are the Italian version of the filled omelet. Whereas an omelet should be soft, delicate, and slightly runny, a frittata should be tender but firm throughout. And whereas an omelet usually encases its filling, a frittata incorporates it evenly throughout, like an egg pie. Our testing found that starting the frittata on the stovetop and finishing it in the oven set it evenly while ensuring that it didn’t burn or dry out. Conventional skillets required so much oil to prevent sticking that frittatas cooked in them were likely to be greasy, so we used a nonstick pan for a clean release without using too much oil. You will need a 10-inch ovensafe nonstick skillet for this recipe.
SERVES: 4
TOTAL TIME: 20 minutes
INGREDIENTS:
- 6 large eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 ounces mozzarella cheese, shredded (½ cup)
- ¼ cup oil-packed sun-dried tomatoes, patted dry and chopped fine
- 2 tablespoons chopped fresh basil
- 1 tablespoon extra-virgin olive oil
- ½ onion, chopped fine
INSTRUCTIONS:
- PREPARE THE EGG MIXTURE
- Adjust oven rack to upper-middle position and heat oven to 350 degrees.
- Whisk eggs, salt, and pepper in large bowl until thoroughly combined.
- Stir in mozzarella, tomatoes, and basil.
- COOK THE ONIONS AND ADD THE EGG MIXTURE
- Heat oil in 10-inch ovensafe nonstick skillet over medium heat until shimmering.
- Add onion and cook until softened, about 4 minutes.
- Add egg mixture and stir gently until eggs on bottom are set and firm, about 30 seconds.
- COOK THE FRITTATA ON THE STOVE TOP
- Using spatula, gently pull cooked eggs back from edge of skillet and tilt pan, allowing any uncooked egg to run to cleared edge of skillet.
- Repeat this process, working your way around skillet, until egg on top is mostly set but still moist, 1 to 2 minutes.
- BAKE THE FRITTATA IN THE OVEN
- Transfer skillet to oven and bake until frittata top is set and dry to touch, about 3 minutes.
- Run spatula around skillet edge to loosen frittata, then carefully slide it out onto serving platter.
- Serve
