Introduction: Sun-Dried Tomatoes Frittata
Runner Up in the
Cooking for One Challenge
This can be served warm or cold, for breakfast, snack, any time of the day :)
For single serving, you can half the following recipe!
Step 1: Ingredients and Method
6 sun dried tomatoes
4 tbsp olive oil
1 small onion, chopped
a pinch of fresh thyme leaves
1/2 c parmesan cheese (freshly grated preferably. I know parmesan can be too expensive for a student, use cheddar is fine as well)
salt and black pepper
thyme sprigs for garnish
extra pamersan cheese for sprinkling just before serving (if you like)
Soak tomatoes in hot water for 15 mins, take out and pat to dry (reserve the water). Cut tomatoes into thin strips
Heat oil, saute onion until soften then add in thyme and tomatoes, cook for 2-3 minutes
Beat eggs lightly and add in 3 tbsp of the reserved water, parmesan, salt and black pepper
Mix in egg mixture quickly into the pan then stop stirring. Lower heat if necessary, and cook for 4-5 mins (base will be golden and top puffed)
Invert a plate on the pan and turn the pan and frittata onto the plate. Slide frittata back in to the pan and cook for another 3-4 minutes
Remove pan from heat and slide frittata onto serving plate. Cut into wedges, garnish with thyme and sprinkle with more cheese if you'd like to, serve right away
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