Frittata with sun-dried tomatoes recipe

Recipe for frittata with sun-dried tomatoes in our easy vegetarian recipes collection.

Recipe ingredients

• 6 sun-dried tomatoes, dry or in oil and drained
• 4 tablespoons olive oil
• 1 small onion, finely chopped
• Pinch of fresh thyme leaves
• 6 eggs
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper

How to make frittata with sun-dried tomatoes

• Place the tomatoes in a small bowl and pour on enough hot water to just cover them.
• Soak for about 15 minutes.
• Lift the tomatoes out of the water and slice them into thin strips.
• Reserve the soaking water.
• Heat the oil in a large non-stick or heavy frying pan.
• Stir in the onion and cook for 5 to 6 minutes or until soft and golden.
• Add the tomatoes and thyme and continue to stir over moderate heat for 2 to 3 minutes.
• Season with salt and pepper.
• Break the eggs into a bowl and beat lightly with a fork.
• Stir in 3 to 4 tablespoons of the tomato soaking water and the grated Parmesan cheese.
• Raise the heat under the pan.
• When the oil is sizzling, pour in the eggs.
• Mix them quickly into the other ingredients and stop stirring.
• Lower the heat to moderate and cook for 4 to 5 minutes on the first side, or until the frittata is puffed and golden brown underneath.
• Take a large plate, place it 5 upside down over the pan and, holding it firmly with oven gloves, turn the pan and the frittata over on to it.
• Slide the frittata back into the pan and continue cooking until golden brown on the second side, 3 to 4 minutes more.
• Remove from the heat.
• The frittata can be served hot, at room temperature or cold.
• Cut it into wedges to serve.
• Adding just a few sun-dried tomatoes gives this frittata a distinctly mediterranean flavour.

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