food, recipe

Feta & Sun-Dried Tomato Frittata Recipe 

I love recipes where it’s just a case of chucking all of the ingredients in the pan, and there you have it – a delicious, tasty dish that is ready and waiting to be devoured. A frittata is just that. It is such a versatile recipe – there are hundreds of combinations you can use, just pick your favourite foods and throw them in. That’s why I love it – no matter what type of meal you fancy, a frittata could pretty much cover any base. 
This recipe includes 2 of my favourite foods… Feta cheese and sun-dried tomatoes. A combination I could never tire of. 
So, for 2 portions you will need: 

  • 4 eggs (or more depending on how hungry you are!)
  • Sun dried tomatoes
  • Feta cheese
  • 1 pepper
  • 1 onion
  • Garlic 
  • Salt and pepper
  • Olive oil
  • Frying pan

First of you’ll need to do some chopping. Cut the pepper and the onion into chunks, as large or small as you want. Grab your frying pan and pop in some olive oil, salt, and pepper. Throw in your peppers and onions and crush some garlic on top. 

Cook this off for about 5 minutes, or until softened. 

Whilst that’s sizzling away – crack your eggs into a small bowl and quickly whisk them with a fork. Place your sun dried tomatoes and feta onto a plate. I chopped mine into chunks so that it would distribute evenly throughout the Frittata, and each mouthful you would get a cheeky bit of cheese and touch of tomato. 

Once the peppers and onions are done to your liking pour over your eggs so everything in the pan is covered and then sprinkle over the tomatoes and cheese. 

You will now need to let this cook for about 5 minutes on a low heat on the hob. Once the edges start to peel away from the pan slightly and the top is still liquid, it is a sign it’s ready for the grill. 

Pop your pan under the grill to finish off the cooking process. Top tip – do not leave your frittata for long. Grills are quick! One minute it’s happily bubbling away, and the next it will be burning to a crisp. So just keep checking every 30 second to a minute until the top is lovely golden brown! 

I chop mine into quarters and have 2 of these quarters for a serving. These are amazing cold the next day for breakfast, but I will be having mine for lunch for the next 2 days with a bit of salad. 

Let me know what you think of this – and let me know your favourite Frittata combination? 


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