eggs- i feel like i'm cheating, but i'm not vegan. catholic guilt i suppose.

I wrote out a post and then Blogger got angry and ate it. Grrrrr.

I don't have a lot of experience with eggs for eggs' sake so I decided to give the frittata/quiche/souffle family a try. Since I don't have a souffle dish, the frittata won the contest for my attention. It turned out okay and made for a very filling brunch. The sun-dried tomatoes are really powerful... the original recipe called for adding a few spoons of the soaking liquid from the tomatoes to the egg mix but I think that made it too pungent. The best parts about this dish were that (1) it's light and fluffy- always a plus, and (2) I was really proud of myself for managing to flip the frittata from the pan to a plate and back again. It felt like a magic trick.

Frittata with Sun-Dried Tomatoes

• 6 sun-dried tomatoes
• a few tablespoons of olive oil
• 1 small onion, chopped
• pinch of fresh thyme leaves
• 6 eggs
• 1/2 cup Parmesan cheese, finely grated
• salt and ground black pepper

1. Place tomatoes in a small bowl and pour on enough hot water to just cover them. Soak for 15 minutes. Lift tomatoes out of the water and slice them into thin strips.
2. Heat the oil in a large frying pan. Stir in the onion and cook for 5 minutes. Add the tomatoes and thyme and continue to stir over moderate heat for 2-3 minutes. Season with salt and pepper.
3. Break the eggs into a bowl and beat lightly with a fork. Add the grated parmesan.
4. Raise the heat under the pan. When the oil is sizzling, pour in the eggs. Mix them quickly into the other ingredients and stop stirring. Lower the heat to moderate and cook 4-5 minutes on the first side until the frittata is puffed and golden brown underneath.
5. Take a large plate, place it upside down over the pan and, holding it firmly with oven mitts, turn the pan and the frittata over onto it. Slide the frittata back into the pan and continue cooking until golden brown on the second side, 3-4 minutes more.
6. You're done!