Frittata with Cherry Tomatoes

Frittata is essentially an Italian omelette, prepared without stirring the eggs in the pan. The key is to cook the eggs over very low heat so they puff up slightly and create a soft and moist mass. At the end, the frittata is usually placed in a preheated oven to brown the top.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 17 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 6 pieces Egg, fresh

  • 6 spoon Milk, whole milk

  • 40 g Cheese, Parmesan, grated

  • 1 pinch Salt, table

  • 2 pinch Spices, pepper, white

  • 2 spoons Oil, olive

  • 100 g Tomato, red

  • 70 g Cheese, feta

  • 8 pieces Basil, fresh

Steps

  1. Crack the eggs into a large bowl and whisk them thoroughly with a hand whisk. Add milk, salt, pepper, and grated Parmesan. Mix the ingredients well.

  2. Preheat the oven to 170 degrees Celsius. Wash and dry the cherry tomatoes, then cut them in half. Heat oil in a deep ovenproof skillet. Add the tomatoes to the hot oil and quickly sauté them. Shake the pan well to distribute the tomatoes evenly.

  3. Reduce the heat to the lowest setting and pour the egg mixture into the skillet. Do not stir. Crumble feta cheese over the egg mixture and arrange basil leaves on top. Cook the frittata over low heat for 5 to 6 minutes until the bottom is browned.

  4. Then place the skillet in the preheated oven for 10 minutes to brown the top of the frittata. Serve with bread.

Nutrition Information (Per 100g)

  • Calories: 167.18 kcal
  • Fat: 11.59 g
    • Saturated Fat: 4.05 g
  • Carbohydrates: 1.4 g
    • Sugars: 0.98 g
  • Protein: 10.47 g
  • Fiber: 0.28 g