A frittata is a brilliant standby meal and easy to cook, so check out this recipe for making a Feta and Tomato Frittata! 🥚🤤
Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 113. It is a must-buy recommendation!!
FETA AND TOMATO FRITTATA
Ingredients:
• Large lump of butter
• 4 large eggs
• 50g feta cheese, crumbled
• 6 cherry tomatoes, halved
• Salt and pepper
Methods:
1. Melt the butter in a small non-stick frying pan on a medium heat.
2. Meanwhile, whisk the eggs in a bowl, season with salt and pepper and whisk again well.
3. Pour the egg mixture into the ban and swirl it around so it evenly covers the base. Scatter the cheese and tomatoes evenly over the egg mixture.
4. Allow the frittata to cook for 4 minutes or so on a medium heat. During this time, run a spatula around the edges to ensure the egg does not stick, and swirl the pan every minute or so to allow any liquid egg to travel to the edges and cook. Make sure the hob isn’t too hot or the bottom of the frittata will burn.
5. The frittata is ready to turn when there is only a small amount of liquid egg left on top. Very carefully place a large plate over the pan. Make sure you wear oven gloves. Flip the pan and plate very quickly so that the frittata is now on the plate, then slide it back into the pan, cooked-side up.
6. Cook for a further 2-3 minutes until the frittata is cooked through. Check this by cutting into the centre with a sharp knife to see if the middle is still runny. If it’s not properly set, allow it to cook for a further minute and check again.
7. Serve immediately or cool and wrap in foil. It will keep for 2 days in the fridge if wrapped well.
Note: this recipe serves 2.
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