Tomato, Basil & Feta Frittata
June 20, 2016 | Serves 4
- 8 Eggs
- 200g of Tomatoes
- 2 Cloves of Garlic
- 5g of Basil
- 40g of Feta
- Coarse Salt & Pepper
- 1 Tablespoon of Olive Oil
This is such a gorgeous summer breakfast. I usually cook the vegetables first for a frittata but for this one I’m using fresh summer tomatoes and giving them even more flavour by tossing them in minced garlic and chopped basil. They taste so refreshing and sun kissed and the crumbly feta is the perfect addition. Leftovers make a yummy snack hot or cold and you can double or triple the recipe as needed, just plan for extra cooking time.
Preheat the oven to 190’C. Mince the garlic and add it to a large bowl. Slice the tomatoes and chop the basil and add them in too. Use your hands to toss everything around.
In another bowl, whisk the eggs and add a good pinch of coarse salt & pepper.
Crumble or chop the feta and set it aside.
Drizzle the olive oil into an oven proof pan or dish and swirl it to make sure it’s greased evenly. Pour in the whisked eggs, then arrange the easily tomatoes on top. Sprinkle the feta all over and finish with a pinch of salt and pepper. Pop it in the oven at 190’C for about 15 minutes. Don’t let it overcook, I take it out when it’s a tiniest bit undercooked as it will continue to cook as it cools a little before slicing.