Sun-Dried Tomato, Goat Cheese, And Fresh Basil Frittata

• 1 tablespoon olive oil
• 1 cup minced onion
• 4 large eggs
• 2 egg whites
• 1/4 teaspoon pepper
• 3 ounces sun-dried tomatoes, packed without oil
• 1/4 cup (2 ounces) goat cheese
• 1/4 cup basil chiffonade

1. Step 1: Saute vegetables. Preheat the oven to broil. Use a well-seasoned, 10-inch iron skillet or a nonstick skillet with a heatproof handle. Heat 1 tablespoon olive oil in the skillet over medium-high heat, and add 1 cup minced onion. Cook until the onion is translucent, about 3 minutes.
2. Step 2: Add the egg mixture to pan. Whisk together 4 large eggs and 2 egg whites, and season with 1/4 teaspoon pepper. Pour the egg mixture over the onions, patting down any lumps with a wooden spoon. Scatter 3 ounces sun-dried tomatoes, packed without oil evenly over the pan surface.
3. Step 3: Add cheese and put in broiler. Distribute 1/4 cup (2 ounces) goat cheese over the top of the frittata, then place the skillet under the broiler for 2 minutes, until the frittata rises slightly and becomes light and settled. Remove from broiler and top with 1/4 cup basil chiffonade. (Stack basil, then roll the stack, and slice it into feathery, 1/4-inch pieces.)
4. Step 4: Plate and serve. To remove the frittata from the iron skillet, place a large plate over the top of the pan, invert the frittata onto the plate, and cut it into wedges. With a nonstick skillet, slide the frittata onto a serving plate, then cut into wedges.

olive oil, onion, eggs, egg whites, pepper, tomatoes, goat cheese, basil chiffonade

Taken from www.myrecipes.com/recipe/sun-dried-tomato-goat-cheese-fresh-basil-frittata (may not work)