Whether it’s Valentine’s Day, a birthday, an anniversary, or just because you really want a fabulous frittata, this 15-minute parmesan and sun-dried tomato twist turns every day into a special occasion.
A cheesy frittata made with simple ingredients and a burst of tomato flavor makes this egg dish perfect for breakfast, brunch or dinner. It is so incredible I had a tough time only eating my half! Luckily, my husband didn’t mind sharing.
We enjoyed our frittatas with a scrumptious fruit bowl, a glass of orange juice and a cup of espresso. For dinner it is perfect accompanied with a mesclun salad and loaf of Italian bread.
A romantic meal that goes from prep to plate in just 15 minutes, with super fast clean up– leaves you plenty of time to spend time with your sweetheart!
With love from our Simple Kitchen to yours!
15-Minute Parmesan Frittata for Two
- 1 tsp extra virgin olive oil
- 1 small red potato, sliced ¼” thick
- ½ tsp kosher salt
- ¼ tsp fresh ground black pepper
- 4 large eggs
- 2 Tbsp milk
- ¼ cup shredded Parmesan cheese
- 3 Tbsp julienne-cut sun-dried tomatoes, Greek-oregano flavor
- Fresh basil leaves and sliced scallions, for garnish (optional)
In a 10-inch nonstick, ovenproof skillet over medium heat warm oil. Add potatoes, and sprinkle with salt and pepper. Cook potatoes, flipping once, until both sides are soft and golden brown, about 5 minutes.
In a medium bowl add eggs, milk, cheese, and tomatoes. Whisk well to combine.
Pour eggs over cooked potatoes; stir to combine with potato slices, using a rubber spatula. Cook until edges are set, and the center is slightly wiggly. Transfer to oven and bake for 1-3 minutes, until the top is golden brown.
Remove from oven with a pot holder. Slide frittata onto a cutting board and slice frittata into 4 pieces. Serve and enjoy!