Sun-dried tomato frittata
9 Aug 2015
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
It's good to have recipes for easy yet versatile dishes such this sundried tomato frittata recipe. Not only is quick and easy to make, it can be served as a main meal for a laid-back lunch or supper, or cut up into bite-size squares and served as nibbles - perfect appetizer, tapas or picnic food.
Ingredients
- 6 sundried tomatoes in oil
- 3 Tbsp grated Parmesan
- 1 clove garlic, chopped
- 2 tsp olive oil
- 1 handful basil leaves
- 6 eggs
Instructions
- Put the sundried tomatoes, cheese, garlic and basil leaves in a small food processor. Blitz until you get a rough paste. Add 1 tsp oil.
- In a mixing bowl beat the eggs slightly, then add the pesto and mix well.
- Heat the remaining oil in an ovenproof, non-stick frying pan, then pour in the egg mixture. Let it spread out evenly. Turn down the heat and cook until the surface is jelly-like.
- Turn on the grill and put the frying pan under the heat for half a minute until the top gets crispy and golden brown.
- Slide it out onto a plate. Cut it into wedges and serve with bread and a green salad.
- Alternatively let it cool and cut it into squares and serve as nibbles.
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Categories
- Meal Type: - Appetizer - Brunch - Everyday - Grill - Lunch - Main - Nibbles & Bites - Quick & Easy - Snacks - Supper
- Cuisines: - Italian
- Occasions: - Parties - Picnic
- Ingredients: - Eggs
- Health and Diet: - Combination - Gluten Free - Vegetarian
- Skill Levels: - Easy
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