Cheese & tomato frittata
"Made with a dozen eggs, a handful of baby tomatoes and parmesan, this frittata makes a great brunch dish," says cookbook author Phillippa Cheifitz. "It's a meal to enjoy on a lazy Sunday. Add a big platter of cut fresh fruit, another of thinly sliced prosciutto. Plus a homemade almond yoghurt bread and a baked ricotta."
Image: ‘Real Food, Healthy, Happy Children: the low-carb solution for the whole family’, by Kath Megaw (Quivertree, R335)
"Made with a dozen eggs, a handful of baby tomatoes and parmesan, this frittata makes a great brunch dish," says cookbook author Phillippa Cheifitz. "It's a meal to enjoy on a lazy Sunday. Add a big platter of cut fresh fruit, another of thinly sliced prosciutto. Plus a homemade almond yoghurt bread and a baked ricotta."
Serves: 4-6
Ingredients:
12 free-range eggs
80ml ( cup) water
45ml (3 tbsp) butter, plus extra for dotting
100g baby tomatoes, halved
100g parmesan, grated
Salt and milled pepper, to taste
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Method:
1) Whisk the eggs with the water.
2) Heat the butter in a large heavy-bottomed frying pan. Pour in the eggs and cook very gently for 15 minutes, lifting the set egg now and again to allow the runny egg to flow underneath and cook too. When almost set, remove from the stove.
3) Top with the tomatoes and parmesan. Dot with butter. Slide under a grill and cook until slightly puffed and golden.
4) Remove the frittata from the over, season, then cut into wedges and serve immediately.
Nutritional value per serving:
Energy 263 kcal
Protein 18g
Fat 20g
Carbs 2g
Ration 1.0:1
Recipe and images courtesy of ‘Real Food, Healthy, Happy Children: the low-carb solution for the whole family’, by Kath Megaw (Quivertree, R335)