The Rosemary-Infused Blueberry and Pecan Breakfast Frittata offers a delightful fusion of flavors that awaken the senses. Originating as a modern twist on the classic frittata, this dish combines the earthiness of rosemary with the natural sweetness of blueberries and the rich, nutty flavor of pecans. Eggs provide a creamy base, while the addition of goat cheese adds a tangy touch. This frittata is loved for its unique balance of savory and sweet, making it a perfect choice for a brunch gathering or a satisfying breakfast. The aroma of rosemary infuses the dish, providing an inviting fragrance that complements the burst of fresh blueberries, making it a favorite for those who enjoy innovative breakfast choices.
Rosemary-Infused Blueberry and Pecan Breakfast Frittata
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Egg – 6 Piece
- Blueberry – 1 Cups
- Pecan – 0.5 Cups
- Goat Cheese – 0.5 Cups
- Rosemary – 1 Tsp
- Onion – 0.5 Cups
- Garlic – 2 Cloves
- Milk – 0.25 Cups
- Salt – 0.5 Tsp
- black pepper – 0.25 Tsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
8 Grams
Saturated Fat
220 Mg
Cholesterol
400 Mg
Sodium
18 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
7 Grams
Sugars
14 Grams
Protein
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease a baking dish with a little oil.
Step 2
In a skillet, sauté onion and garlic until translucent. Add rosemary and cook for another minute.
Step 3
In a large bowl, whisk together eggs, milk, salt, and black pepper until combined.
Step 4
Fold in the sautéed onion mixture, blueberries, pecans, and crumbled goat cheese into the egg mixture.
Step 5
Pour the mixture into the prepared baking dish and spread evenly.
Step 6
Bake in the preheated oven for 30-35 minutes, or until the center is set and the top is golden brown.
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