INGREDIENTS
1/2 red onion
2 cloves of garlic
6 eggs
1 tbsp. parsley
1 pinch of pepper
1 pinch of salt
1 handful cherry
tomatoes
1 tbsp. VK PUMPKIN SEED OIL
METHOD
1 Preheat oven to 350F.
2 Add olive oil into an ovenproof 5"
sized iron skillet (or similar) and heat
over medium heat.
3 Peel onion and garlic. dice finely
and add into the pan. Sauté for 3-5 minutes,
stirring constantly until
starting to brown. Set aside.
4 Crack eggs into a bowl, add chopped
parsley, pepper and salt and whisk
together.
5 Add ontion and garlic to the eggs
and combine well. Then transfer egg
mixture back into iron skillet.
6 Cut cherry tomatoes into half and
arrange in pan facing cut side up.
7 Bake frittata in the oven for about
15-18 minutes or until starting to
brown.
8 Sprinkle with Pumpkin seed oil and
serve warm.
