Home made

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Well, this recipe is about as home made as I can make. Cherry tomatoes from the garden and eggs from our chickens…comprising about 90% of the meal.

Tomato & Fetta Frittata

Cherry Tomato & Feta Frittata

Ingredients (serves 4)

  • 6 eggs
  • 125g feta, crumbled
  • 2 tbs extra virgin olive oil
  • 4 shallots, trimmed and sliced thickly
  • 1 garlic clove, crushed
  • 250g cherry tomatoes,quartered
  • Mixed salad leaves, to serve

Method

  1. Whisk the eggs.  Stir in the feta.

  2. Heat the oil in a 20cm non-stick frying pan over a medium heat. Add the shallots and garlic, and cook for 2 minutes. Stir in the tomatoes. Pour over the egg mixture and shake pan gently to disperse the egg. Cook for 4-5 minutes or until almost set but still a little runny on top.

  3. Preheat grill to high. Place the frying pan under the grill for 1-2 minutes or until set and golden on top. Cool or serve it warm with salad leaves

Source : Fresh Living – 19 April 2004, Page 61
Recipe by Louise Pickford

5 comments

  1. jody says:

    We also have an abundance of beautiful cherry tomatos so tonight we grilled some chicken and I chopped the tomatoes in half, splashed in some balsamic, olive oil, garlic salt and pepper and then reduced it over a med flame. Spooned it over the chicken and served with salad greens and olive bread.

    Yum! Oscar won’t eat tomatoes and he wiped his plate clean!!!!

    And we figure it had to taste good…since we grew it ourselves 🙂

    Your frittata looks very tasty and I have plenty of tomatoes…

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