Rosemary Tomato Frittata Recipe

Rosemary Tomato Frittata Recipe
© Denzil Green

The rosemary and tomato together taste great in this easy egg dish for brunches, or a simple supper with a side salad.

Number of servings: 4

Estimated Prep Time: 10 minutes

Estimated Cooking Time: 20 minutes Cooking at: 350 F / 180 C / Gas Mark 4

Ingredients

(Click an ingredient to learn about it.)

3 Tomato (quartered)

1 teaspoon Rosemary (dried)

6 Eggs

3 tablespoons Parmesan Cheese

4 tablespoons Milk

1 teaspoon Butter

1 teaspoon Oil

Directions

Start heating your oven.

Beat the eggs with the milk and a bit of salt and pepper. Add the tomatoes, the rosemary, the cheese, and stir.

Place a cast-iron frying pan or a frying pan with a metal handle over medium heat on the stove, and heat the butter and the olive oil in it.

Pour the egg mixture in, cook just until the edges start to set. [Optional: sprinkle a bit more cheese on top.] Put in the oven for about 10 minutes or until all set.

Invert onto a plate, and serve either warm or cold. Slice as you would a pie to serve.

Comments

Instead of 1 teaspoon dried rosemary, you can use 1 tablespoon chopped fresh rosemary. Feel free to use more if you wish, to taste. Or swap in whatever herbs you have to hand.

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Frittata