Cheese and tomato frittata

Recipe from: 9/1/1998 12:00:00 AM

Ingredients 9
Servings 4
Time 20 min


  • 4
    large eggs, lightly beaten
  • 50
    Cheddar cheese, grated
  • 2
    dried thyme
  • 5
    dried origanum
  • salt and freshly ground black pepper, to taste
  • 30
  • 2
    onions, sliced
  • 2
    large potatoes, peeled, boiled and sliced
  • 3
    tomatoes, sliced


10 min
Whisk the eggs, cheese, herbs and seasoning together and set aside.
Heat the oil in a large, heavy-based frying pan.
Sauté the onions until soft. Add the potatoes and tomatoes and mix gently.
Pour the egg mixture over the vegetables and cook over medium heat until egg begins to set.
When almost set, place under a hot grill for 2-3 minutes to brown.
Serve immediately.

Read more on: dairy  |  grill  |  shallow-fry

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