Saturday 28 March 2015

Basil and Tomato Frittata

Basil and Tomato Frittata

  • 4 eggs
  • 2 egg whites (extra)
  • 310ml milk
  • Sea salt, cracked black pepper
  • 1/2 cup shredded basil
  • 1/2 cup grated Haloumi
  • 2 tablespoons grated Parmesan
  • 250g halved mixed cherry tomatoes
Place the eggs, egg whites, milk, pinch of sea salt & good grind of black pepper in a bowl, whisk to combine.  Heat a large non-stick ovenproof frying pan over a medium heat.  Stir the basil through the frittata mixture and pour into the heated pan.  Add a 1/4 cup of the grated Haloumi and sprinkle with the parmesan.  Cook for 3 minutes or until the base is set, once done, place under a preheated grill and cook for 5 minutes until golden and set.  Top the cooked frittata with the cherry tomatoes, the remaining 1/4 cup of Haloumi and extra basil leaves to serve.

Recipe courtesy of Donna Hay Fresh and Light

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