CREAM CHEESE AND SUN-DRIED TOMATO FRITTATA

CREAM CHEESE AND SUN-DRIED TOMATO FRITTATA

  • Servings: 4
  • Rating:

Ingredients

  • 2 tsp olive oil
  • 3/4 cup minced red onion
  • 1/4 cup chopped sun-dried tomatoes
  • 8 eggs
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 3 oz reduced-fat cream cheese
  • 1/2 cup sharp cheddar cheese
  • 1 tbsp chopped parsley

Directions

1) Add olive oil to large skillet and heat over medium heat; add onions and sun-dried tomatoes; stirring occasionally, cook 5 minutes

2) Meanwhile, crack eggs into medium-sized bowl; add mustard and sea salt; beat mixture until well combined; set aside

3) Reduce skillet heat to low and add cream cheese to onion-tomato mixture; stir until cream cheese melts and coats onion and tomatoes; evenly distribute cream cheese-onion-tomato mixture across surface of skillet and gently pour egg mixture over the top; sprinkle with cheddar cheese and parsley; place lid on skillet and cook 12-15 minutes or until egg sets; serve with toast, preferaby smeared with apricot jam