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Adding just a few sun-dried tomatoes
gives this frittata a distinctly Mediterranean flavor.
Ingredients
Method
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Place the tomatoes in a small bowl
and pour on enough hot water to cover them, soak for 20 minutes,
lift the tomatoes out of the water and slice them into strips.
Reserve the soaking water.
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Heat the oil in a pan, stir in the
onion and cook for 5 minutes until soft and golden. Add the tomatoes
and thyme and continue to stir over moderate heat for 3 minutes.
Season with pepper and salt.
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Break the eggs into a bowl, beat
lightly with fork, stir in 4 tbsp of the tomato soaking water and
the cheese.
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Raise the heat under the pan, pour in
the eggs, mix them quickly into the other ingredients. Lower the
heat to moderate and cook for 5 minutes on the first side until the
frittata is puffed and golden brown underneath.
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Turn the frittata over to another side
and continue to cook 4 minutes until golden brown on the second
side.
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Remove from heat, serve the frittata
hot. Cut into wedges to serve. Serves 5.
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