Bulgur Tomato Frittata with Feta

Name: Bulgur Tomato Frittata with Feta
Prep time: 15 min
Cook time: 30 min
Yield: 3 to 4 servings
Ingredients: 1 tablespoon ghee; 6 large eggs; ¼ cup heavy cream; ¼ cup basil; ½ teaspoon sea salt; ¼ teaspoon black pepper; 1 cup cooked bulgur; 1 1/2 cups halved tomatoes; ⅓ cup crumbled feta

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Prep Time
15 mins
Cook Time
15 mins
Servings
3 to 4 servings
Course
Breakfast

Bulgur Tomato Frittata with Feta

Tyler Barnes

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Egg Base

1 tablespoon ghee or olive oil
6 large eggs
¼ cup heavy cream
¼ cup basil plus extra for topping
½ teaspoon sea salt
¼ teaspoon black pepper

Filling

1 cup cooked bulgur see note
1 1/2 cups halved tomatoes
⅓ cup crumbled feta plus extra for topping

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Instructions

Preheat oven to 425˚F. Whisk together eggs, cream, basil, salt, and pepper. Add ghee into an 8” high-sided skillet over medium-low heat. Pour in the egg mixture and let cook/sit for 3 to 4 minutes, until the bottom has started to set.
Sprinkle the bulgur into the egg mixture and then place the tomatoes on top (either haphazardly or neatly- it’s up to you). Finish with the feta right before you put the frittata in the oven.
Transfer to oven and bake for 15 to 18 minutes until frittata is completely set- it should be puffed and the cheese should be browning. Sprinkle with extra parsley before serving.

Notes

For 1 cup cooked bulgur, combine 1/2 cup uncooked bulgur with 1 cup water. Bring to a boil, cover, and cook for about 8 to 10 minutes. Turn off heat and let sit for another 10 minutes then fluff and use.