Rosemary Tomato Frittata Recipe
© Denzil Green
Cooking at: 350 F / 180 C / Gas Mark 4
Rosemary Tomato Frittata Recipe
The rosemary and tomato together taste great in this easy egg dish for brunches, or a simple supper with a side salad.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Ingredients
Instructions
- Start heating your oven.
- Beat the eggs with the milk and a bit of salt and pepper. Add the tomatoes, the rosemary, the cheese, and stir.
- Place a cast-iron frying pan or a frying pan with a metal handle over medium heat on the stove, and heat the butter and the olive oil in it.
- Pour the egg mixture in, cook just until the edges start to set. [Optional: sprinkle a bit more cheese on top.] Put in the oven for about 10 minutes or until all set.
- Invert onto a plate, and serve either warm or cold. Slice as you would a pie to serve.
Notes
Instead of 1 teaspoon dried rosemary, you can use 1 tablespoon chopped fresh rosemary. Feel free to use more if you wish, to taste. Or swap in whatever herbs you have to hand.
