Tomato and cheese frittata
I love frittata because it’s quick and easy to make when friends pop over for a drink, or it’s the easiest lunch/brunch to throw together when I only have 10 minutes to do so. This tomato and cheese frittata is a simple, basic recipe but you can add lots of other ingredients, such as spinach, grated courgette, green beans and so on.
Ingredients
Method
- Lightly whisk the eggs in a bowl.
- Finely chop the spring onions (green parts too) and halve the tomatoes.
- Heat a spoonful of olive oil in a frying pan. Gently sauté the onion and tomato for 5 minutes.
- Pour over the egg mixture, letting it spread out. Arrange the veggies evenly, then scatter most of the cheese on top.
- Cook gently for 10 minutes over low heat (under cover).
- When the egg has almost set, scatter the remaining cheese all over the top and put the pan under the grill to brown the surface. This should take a couple of minutes.
- Transfer the frittata to a plate. Scatter the basil leaves all over, then slice it into wedges or cut it into bites.