Easy cheese and tomato frittata

Looking for a quick after-school dinner, that can double up as lunch the next day? Annabel Karmel's cheese and tomato frittata with fresh herbs is light and full of flavour

Share this on Facebook



Serve it warm straight away, stash a slice in your child's lunchbox, or pack it up for a picnic with some salad. Sure to become a week-day staple.


Ingredients

  • 2 tbsp olive oil
  • 2 small onions, thinly sliced
  • 8 cooked new potatoes, scrubbed and thickly sliced
  • 30g mature cheddar, grated
  • 5 medium eggs
  • 2tbsp whole milk
  • 8 cherry tomatoes
  • 1 tbsp snipped chives
  • Salt and black pepper

Method 

1. Preheat the grill to medium-high and heat the olive oil in a 18-20cm (7-8in) non stick pan over a low heat.


2. Add the onion and saute for about 5 mins until soft. Then add the potatoes, stir and season to taste.

3. In a bowl, add the grated cheese to the eggs and milk, then season and pour into the omelette pan. Cook gently over a medium heat until set around the edges, then loosen the edges of the frittata with a spatula.

4. Arrange the tomatoes, cut side up, on top of the frittata and sprinkle with chives.

5. Place under the grill for about 5 mins, until lightly golden and firm in the middle

6. Slice into wedges, and serve hot or cold!


Find more recipes in Annabel's new book, The Busy Mum's Cookbook.


Liked this? Try these:

Energy bars

Quick no-bake energy bars

Chocolate mousse

One-minute chocolate mousse

pasta veg

Hidden veg bolognese - watch the video

 

Last updated: 4 months ago