- Category: Fast Fabulous Feasts
- Published on Wednesday, 30 March 2016 06:00
- Hits: 558
A four-egg frittata is great for two people, a fast and easy lunch or light dinner that needs nothing more than a simple green salad alongside. Here the flavours are inspired by the components of a Caprese salad – tomatoes, mozzarella and basil – as well as bonus flavours from the pesto: garlic, pine nuts and Parmesan cheese. Use fresh pesto from the deli to make life easier or, if you’re feeling industrious, make your own.
- a little olive oil or a teaspoon of butter
- 4 eggs
- 2 tablespoons pesto
- 60g (2 oz) mozzarella, torn into small pieces
- sea salt flakes and freshly ground black pepper
- 6 cherry tomatoes, halved
- Set your oven to 220°C (425°F). On the stovetop, in a non-stick frying pan with an ovenproof handle, heat just enough oil or butter to create a thin film over medium-high heat
- Break the eggs into a mixing bowl and beat lightly with a fork to combine. Stir in the pesto, half the mozzarella and season with salt and pepper.
- Pour the mixture into the pan and immediately turn the heat down to low. Let it cook for a few minutes until it’s no longer completely runny. It does not have to set completely, like an omelette; only the base needs to be set at this stage.
- Sprinkle over the remaining pieces of mozzarella and pop on the tomatoes, cut side up, pushing them gently down into the frittata as you do so.
- Put the pan into the oven and let it cook for 10 minutes. It’s ready when it has puffed up a little, letting you know that the top has set.
- Let it rest for 5 minutes before sliding onto a board or plate and cutting into wedges to serve.