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Annabel Karmel's frittata with cherry tomatoes

• Jessica Gibb

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Serves 3 - 5

A little work

Prep: 25 mins

Cook: 20 mins

This tasty Italian twist on an omelette can be whipped up in a flash and eaten hot or cold

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Skip to ingredients

Ingredients

• 2tbsp Olive oil

• 2 Small onions

  sliced

• 8 New potatoes

  cooked and thinly sliced

• 2tbsp Milk

• 30g Mature Cheddar cheese

  grated

• 5 Eggs

• 8 Cherry tomatoes

  halved

• 1tbsp Chives

  finely chopped

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Method

• step 1

  Pre-heat the grill. Heat the oil in a 7-8 inch non-stick frying pan. Add the onion and fry gently until soft. Add the potatoes and season.

• step 2

  Beat the eggs in a bowl, stir in the cheese and milk, then pour into the pan. Gently heat until set at the edges.

• step 3

  Arrange the tomatoes, cut side up, on top of the frittata and sprinkle over the chives.

• step 4

  Place the pan under the hot grill for about 5 minutes until the frittata is lightly golden and set in the middle.

• step 5

  Slice the frittata into wedges and serve hot or cold.

For more delicious recipes, visit www.annabelkarmel.com

Authors

Jessica Gibb

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