Rosemary Tomato Frittata
The rosemary and tomato together taste great in this easy egg dish for brunches, or a simple supper with a side salad.
Cooking Temperature 180 C / 350 F / Gas Mark 4
Ingredients
Instructions
- Start heating your oven to 180 C / 350 F / Gas Mark 4
- 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.
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