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Goat Cheese and Tomato Frittata
Submitted by Becca @ Amuse Your Bouche on February 9, 2012 in Special Dietary Needs, Vegetarian
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1 Tablespoon Sunflower Oil
- 1 whole Onion, Diced
- 3 cloves Garlic, Minced
- 4 whole Eggs
- 3 tablespoons, 1 teaspoon, 2-⅓ pinches Semi-skimmed Milk
- 2 Tablespoons Chopped Fresh Chives
- Salt And Pepper
- 5-⅓ ounces, weight Small Tomatoes, Halved (I Used Pomodorino)
- 5-⅓ ounces, weight Goat Cheese, Roughly Crumbled
Preparation Instructions
Heat the oil in a frying pan and gently soften the onion and garlic without browning.
In a small bowl, lightly beat the eggs with the milk, chives, salt and plenty of pepper. Pour this mixture over the softened vegetables and turn the heat down to low.
After 5 minutes, dot the tomatoes and crumbled cheese over the egg and push in slightly. Top with more black pepper if desired.
Place the pan under a medium grill for several minutes before returning to the hob. Continue to alternate between the hob and the grill until the egg is cooked through. Slice and serve warm.
