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Tomato Frittata

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Serves: 2
2 tbsp olive oil
1 onion, finely chopped
1 yellow bell pepper, seeded and thinly sliced
1 zucchini (courgette) finely sliced
12 cherry tomatoes
4 eggs, beaten
100g / 3 1/2 oz soft goat cheese
salt and pepper
1 tbsp chopped fresh parsley, for garnishing (optional)

Heat the oil in a non stick, oven proof skillet (frying pan), add the onion, pepper, and zucchini (courgette) and sauté for 5-8 minutes, or until soft and beginning to brown. Add the tomatoes.

Preheat the broiler (grill). Season the eggs and pour them over the vegetables. Continue to cook gently until the eggs are set on the bottom.

Break up the goat cheese and add to the skillet, then finish the frittata under the broiler until golden and bubbling and set.

Scatter over the parsley, if using, and cut into wedges to serve.

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