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Frittata With Sun-Dried Tomatoes

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6 sun-dried tomatoes
60ml/4 tbsp olive oil
1 small onion, finely chopped
Pinch of fresh thyme leaves
6 eggs
50g/2oz/⅔ cup freshly grated Parmesan cheese
Salt and ground black pepper
Sprigs of thyme, to garnish
Shavings of Parmesan, to serve


Serves: 4


1. Place the tomatoes in a small bowl and pour on enough hot water to just cover them. Leave to soak for about 15 minutes. Lift the tomatoes out of the water and pat dry on kitchen paper. Reserve the soaking water. Cut the tomatoes into thin strips.

2. Heat the oil in a large non-stick frying pan. Stir in the onion and cook for 5-6 minutes or until softened and golden. Stir in the sun-dried tomatoes and thyme, and cook over a moderate heat for a further 2-3 minutes, stirring from time to time. Season with salt and ground black pepper.

3. Break the eggs into a bowl and beat lightly. Stir in 45ml/3 tbsp of the tomato soaking water and the Parmesan. Raise the heat under the frying pan. When the oil is sizzling, add the eggs. Mix quickly into the other ingredients, then stop stirring. Lower the heat to moderate and cook for 4-5 minutes, or until the base is golden and the top puffed.

4. Take a large plate, place it upside down over the pan and, holding it firmly with oven gloves, turn the pan and the frittata over on to it. Slide the frittata back into the pan, and continue cooking for 3-4 minutes until golden brown on the second side. Remove from the heat. Cut the frittata into wedges, garnish with sprigs of thyme and serve.

Energy 515Kcal/2130kj; Protein 22.6g; Carbohydrate 2.9g, of which sugars 1.8g; Fat 46.3g, of which saturates 10.9g; Cholesterol 473mg; Calcium 281mg; Fibre 0.3g; Sodium 600mg

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