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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 5 eggs
  • 1 bunch of spring onion
  • 12 cherry tomatoes
  • 50 g cheddar cheese grated
  • 1 handful basil leaves

Method
 

  1. Lightly whisk the eggs in a bowl.
  2. Finely chop the spring onions (green parts too) and halve the tomatoes.
  3. Heat a spoonful of olive oil in a frying pan. Gently sauté the onion and tomato for 5 minutes.
  4. Pour over the egg mixture, letting it spread out. Arrange the veggies evenly, then scatter most of the cheese on top.
  5. Cook gently for 10 minutes over low heat (under cover).
  6. 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.
  7. Transfer the frittata to a plate. Scatter the basil leaves all over, then slice it into wedges or cut it into bites.