It’s no secret that I’m a big fan of sun dried tomatoes AND frittatas. Here’s a couple of my favorite sun dried tomato recipes:
And here’s two of my frittata recipes:
So I thought, what could be better than to put two of my favorite things together? And that’s how I came up with:
Sun Dried Tomato, Mini Pepper and Spinach Frittata with Cheese
1 Tablespoon olive oil
1/4 cup finely chopped onion
1/2 cup mini peppers, finely chopped
2 Tbsp. sun dried tomatoes
1/2 cup baby spinach
2 Tbsp. shredded Mexican four cheese blend
Preheat the oven to 350F.
Add oil to an oven safe skillet over medium heat.
Saute’ onions and peppers for 3 minutes or until softened.
Add sun dried tomatoes and spinach to beaten egg.
Pour egg mixture directly into skillet. Stir gently.
Sprinkle cheese over the top of the mixture.
Transfer to oven and bake for about 15 minutes or until the eggs are golden brown.
Cut into wedges and serve hot.
Last week I showed you how to make sun dried tomatoes in the oven. Once you make a batch, these gummy goodies will keep in the refrigerator for about two weeks. You can use them to top salads, pastas or rice. But I wanted to try something a little bit different this time.
As usual I took a few different recipes, added my own touches, and came up with this delicious Cheesy Sun Dried Tomato Quick Bread. It was a big hit at a recent girls’ get-together, as well as being very popular with my family. We like it best spread with either cream cheese or butter, but I bet it would make a great toasted cheese sandwich as well!!
Cheesy Sun Dried Tomato Bread
1/3 cup sun dried tomatoes
2 1/4 cups flour
2 tsp. baking powder
2 tsp. sugar
2 tsp. Italian seasoning herb blend
1/2 tsp. salt
1/2 tsp baking powder
1/2 tsp. pepper
1 1/4 cups milk
1 Tbsp. vinegar
3 Tbsp. canola oil
2 Tbsp. olive oil
1 cup shredded four cheese blend
Preheat oven to 350F.
In a large bowl, combine flour, baking powder, sugar, Italian seasoning, salt, baking soda and pepper.
In a small bowl, whisk together milk and vinegar. Stir in eggs and both oils. Add to dry ingredients and stir, just until moistened. Fold in cheese and sun dried tomatoes.
Pour into 2 medium loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.