Back to Recipe Menu

Tomato & spring onion frittata


  • Whisk the eggs and parmesan with the basil and ground pepper until well combined.
  • Then heat a little oil in a non-stick pan and briefly toss the spring onions and tomatoes. 
  • Add the egg mixture and gently cook for about 12-15 mins, covered, until set (but still moist in the centre). 
  • Serve warm or at room temperature with a simple green salad on the side.


  • 6 eggs 
  • ¼ cup freshly grated parmesan
  • 2 tbsp torn fresh basil
  • freshly ground parmesan
  • olive oil
  • 2 spring (green) onions, sliced
  • 16-20 cherry tomatoes, halved or quartered (or 3-4 ripe large red tomatoes, seeded & diced)

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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm