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CHERRY TOMATO FRITTATA

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.













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