Lunch/Dinner - Feta Cheese and Tomato Open Omelette

A fantastically fresh frittata!

In search of a lighter dinner option tonight, I decided to go for a frittata. I searched through my recipe books in search of one that I thought looked a mix between interesting and comforting and ended up settling on a feta cheese and tomato omelette in my amazing 'Easy Vegetarian One-Pot' book (published by Ryland Peters and Small). I didn't have all of the ingredients so missed out a couple, but what I did use ended up tasting really good!

Ingredients:




4 eggs
3 spring onions
8 cherry tomatoes halved
A handful of fresh basil
75g feta cheese cut into cubes




Method:

Mix, mix, mix!

1. Break the eggs into a large bowl and whisk up so that the yolks and the whites are fully mixed together.

2. Finely chop up the spring onions and basil and add to the eggs along with 2 tablespoons of water. Season the mixture, ready for cooking.

3. Heat some oil in a large frying pan and pour in the mixture.

4. Cook for 2 minutes and then add the feta and the tomatoes with the cut side facing up.

5. Cook for a further 2 minutes and then transfer your frittata to under the grill to finish it off. Wait until it is lovely and golden and then serve! I chose to serve mine with broccoli.

This meal tasted really fresh and was really simple to make. It took less than 15 minutes from walking into the kitchen to sitting down and eating! I will definitely be making this again - a major success!