A hot feta, olive & tomato frittata
Method
- Preheat overhead grill to highest degree.
- Heat a little oil in a heavy-bottomed pan (that can go into the oven) and toss the tomatoes until lightly coloured and they begin to collapse. Remove.
- Then beat the eggs with the cream, seasonings and parsley.
- Gently melt the butter in the pan and cook the omelette until almost set, moving the curds into the centre with a wooden spoon as they form.
- Then scatter the tomatoes, olives, croutons and feta on top. Cook under the overhead grill until just set.
- Transfer the frittata onto a large plate, cut into wedges and serve immediately with a simple salad on the side.
Ingredients
- olive oil
- 1 punnet cherry tomatoes
- 8-10 eggs
- a splash of cream
- sea salt & freshly ground pepper
- 2 tbsp chopped Italian (flat leaf) parsley
- 1 dollop butter
- 6-8 pitted black olives, halved
- 1 handful fried croutons, made from cubed sourdough bread
- 2 tbsp crumbled feta cheese
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.