Bulgur Tomato Frittata with Feta
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
3 to 4 servings
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Course
Breakfast
Bulgur Tomato Frittata with Feta
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Egg Base
- 1 tablespoon ghee or olive oil
- 6 egg large
- ¼ cup heavy cream
- ¼ cup basil plus extra for topping
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
Filling
- 1 cup bulgur see note, cooked
- 1 1/2 cups tomatoes halved
- ⅓ cup feta cheese plus extra for topping, crumbled
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.
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