This is my go to meal on a Sunday night when I don’t feel like stodgy takeaway but really can’t be bothered too much about cooking. Quick, easy and emmaliciously tasty, it is light on the purse strings and not too bad on the waist either!!
Prep time: 10 Minutes Cooking time: 15-20 Minutes $ Low budget
Olive oil for frying
8 eggs, whisked
1/3 cup of milk
1/2 a cup of grated parmesan
1 small red onion, finely diced
1 punnet of red grape tomatoes, halved (I am in love with the Perino brand from Coles)
1 punnet of yellow grape tomatoes, halved (if available, any other variety will do)
60gm bag of baby rocket
1 cup of basil leaves, finely shredded (at the last minute so it doesn’t go black)
75gm of soft goats cheese
Sea salt and pepper
Pre heat the oven to 180°C and place the grill on high if incorporated (we will grill at the end if the grill is separate, until golden brown).
In a large bowl, whisk the eggs and milk together and sprinkle in the parmesan cheese. Stir to combine and season with salt and pepper.
Heat a large frypan and add the olive oil. Lightly fry the onion until translucent and add 2/3 of the tomatoes, reserving some to put on top. Fry them for 3-4 minutes or until just starting to soften and then add the rocket. Allow to wilt slightly and then pour in the eggs. Reduce the heat to low so that the bottom doesn’t burn.
Scatter the remaining tomatoes, shredded basil and goat’s cheese on top and cover with a lid or piece of foil. Allow to cook on a very low heat for approximately 10 minutes and then remove the lid and transfer to the oven. Bake under the grill for approximately 10 minutes or until golden and bubbling and firm to the touch in the centre. You might want to check periodically as all ovens are different and you don’t want the top to burn.
If grilling separately, keep the frittata in the oven for 5 minutes longer and then pop under the grill. It is ready when it is firm to the touch in the centre.
I like to serve my frittata with a fresh green salad with a sweet balsamic vinaigrette.