Main Meals Recipes - Frittata with Sun-dried Tomatoes Recipe

Ingredients

Serve 4

• 6 sun-dried tomatoes

• 60ml/4 tbsp olive oil

• 1 small onion, finely chopped

• pinch of fresh thyme leaves

• 6 eggs

• 25g/1 oz/1/3 cup freshly grated Parmesan cheese, plus shavings to serve

• salt and ground black pepper

• thyme sprigs, to garnish

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Method:

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

2. Heat the olive oil in a frying pan. Cook the onion for 5-6 minutes. Add the thyme and tomatoes and cook for a further 2-3 minutes.

3. Break the eggs into a bowl and beat lightly. Stir in 45ml/3 tbsp of the tomato soaking water and the Parmesan and season to taste. Raise the heat under the pan. When the oil is sizzling, add the eggs.

4. Mix quickly into the other ingredients, then stop stirring. Lower the heat to medium and cook for 4-5 minutes, or until the base is golden and the top puffed.

5. Take a large plate, invert it over the pan and, holding it firmly with oven gloves, turn the pan and the frittata over on to it.

6. Slide the frittata back into the pan, and continue cooking for 3-4 minutes until golden brown on the second side. Remove the pan from the heat.

7. Cut the frittata into wedges, garnish with thyme sprigs and serve immediately or leave to cool.

Note: This Italian Omelet can be served warm or cold. Enjoy it with a large leafy green salad or a generous serving of low-carbohydrate vegetables such as spinach or broccoli.