A healthy and filling breakfast dish perfect for lazy weekends.
Method:
Pre-heat the grill to medium.
Halve the cherry tomatoes, finely slice the red onion, crush the garlic clove and finely chop the parsley. Set aside.
Crack the eggs into a bowl. Season with salt and pepper and whisk. Add the chopped parsley to the eggs. Mix well.
Heat the oil in a large frying pan over a medium heat. Add the cherry tomatoes, red onion and garlic to the pan and cook until the onions have softened.
Add the whisked eggs and cook for 3 minutes to cook the underside first.
Place the pan underneath the pre-heated grill to cook the top part for 2 minutes.
Check if the frittata is cooked by inserting a knife to check the egg is not runny.
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