Frittata is a tasty and convenient summer dish. It takes just a few minutes to prepare and can be served either hot or cold. It's also a great way to use leftover vegetables, cheese, sausages or bacon. It makes 2 servings but you can always double or triple the batch and store it in the fridge for up to 5 days. This recipe is made with feta cheese, fresh herbs and tomatoes. What are your favourite frittata toppings? :-)
Nutritional values (per serving)
|of which Saturated||16.7||grams|
|Magnesium||32||mg (8% RDA)|
|Potassium||414||mg (21% EMR)|
Macronutrient ratio: Calories from carbs (5.8%), protein (25.1%), fat (69%)
Ingredients (makes 2 servings)
- 6 large eggs, free-range or organic
- ½ medium white onion (55 g / 1.9 oz)
- ⅔ cup soft cheese like feta, crumbled (100 g / 3.5 oz)
- ⅔ cup cherry tomatoes, halved (100 g / 3.5 oz)
- 1 tbsp ghee (you can make your own)
- 2 tbsp freshly chopped herbs such as chives or basil
- salt to taste (I used pink Himalayan)
- freshly ground black pepper
Notes: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Preheat the oven (or ideally broiler if you have it) to 200 C / 400 F. Peel and slice the onion. Place on a hot pan greased with ghee and cook until lightly browned.
- Crack the eggs into a bowl and season with salt and pepper. Add finely chopped herbs (I used chives) and whisk well.
- When the onion is browned, pour in the eggs and cook until you see the edges turning opaque.
- Top with the crumbled cheese and halved cherry tomatoes. Place under the broiler and cook for 5-7 minutes or until the top is cooked. Remove from the oven and set aside to cool down. Serve immediately or store in the fridge for up to 5 days.
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