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Tomato & spring onion frittata

Method

  • 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.

Ingredients

  • 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.

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