Sun dried tomato frittata with baby arugula - KNOE 8 News; KNOE-TV; |

Sun dried tomato frittata with baby arugula and a white grape sangria

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  • Eggs 6ea
  • Heavy cream 1/4 c
  • Sun dried tomato 1/4 c chopped
  • Basil 2T chopped
  • Parmesan 1/4 C shredded
  • Garlic chopped 2 cloves
  • Capers 2T
  • Shallot 1ea julianned
  • EVOO 3T
  • Salt and pepper to taste
  • Baby arugula 1C
  • Balsamic glaze 1T
  • Olive oil 2T
  • Salt and pepper to taste
  • White grape juice 1C
  • Mint 1tsp crushed
  • Orange slice 1ea
  • Lemon slice 1ea
  • Club soda 1/4C
For frittata coat skillet with olive oil and preheat over low heat for 3-4 min. Mix all other ingredients together and pour into skillet, continue to cook over low heat for 2-3min. (do not stir) Remove from heat and place skillet in pre-heated 350f oven for 8-12 min or until internal temp of 165 f is reached. Let cool and turn skillet upside down onto cutting board, inverting the frittata. Cut a pie shaped wedge of frittata and serve with arugula salad. For salad mix all ingredients together right before service and place wedge of frittata on top of greens. For sangria mix all ingredients together and enjoy.
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