COOK WITH MEG: Sun-Dried Tomato & Basil Frittata Squares
A frittata is the perfect canvas to add flavours from all over the world. You can literally take a frittata in a hundred flavour directions. We love making a baked pan of frittata, that we cool and cut into squares. Perfect, portable, poppable eggy goodness without breaking the bank!Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Equipment
- 9x9 baking dish
- Parchment paper
- Non stick spray or something to grease the pan
- Whisk
- Bowl
- Spatula
Ingredients
- 12 large eggs
- 1 cup your fave cheese, shredded - or any other cheese of choice (you can also use different kinds of cheese together)
- 2 Tbsp. diced sundried tomatoes
- 1 small bunch of basil leaves, thinly sliced
- Pinch of salt and pepper
Instructions
- If you wanted to add extra protein to this, you’d cook ahead of time.
DIRECTIONS
- Preheat the oven to 350 F.
- Spray a 9x9 baking dish with non-stick cooking spray and add optional parchment paper down into the pan, to lift the pan of eggs out once baked.
- Let’s get our cheese grated then set aside.
- Let’s dice up our sun dried tomatoes and basil and set aside.
- In a large bowl, crack and whisk the eggs then add your MIX INS.
- Pour mixture into prepared baking dish.
- Bake for 25-30 minutes until fully set. Allow to cool.
- For easy cutting, gently lift the frittata out of the pan and cut into squares.
- Wrap them individually in plastic wrap and pop into a large storage bag - into the fridge or even freezer.
Notes
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here! 
BE SURE TO TAG US WHEN YOU MAKE THE RECIPE!
@cookwithmegtoday and @eggfarmersofnb on Instagram!