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Vegetable Frittata

A soft-set frittata with onion, sun‑dried tomatoes, and parmesan, finished under the grill until lightly browned.
A soft-set frittata with onion, sun‑dried tomatoes, and parmesan, finished under the grill until lightly browned.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 4

Ingredients

  • 15 g butter
  • ½ medium onion sliced or roughly chopped
  • 6 eggs
  • 15 g grated Parmigiano Reggiano
  • 30 g shredded Parmigiano Reggiano
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 40 g sun-dried tomatoes
  • Small handful fresh parsley chopped

Instructions

Preheat grill

  • Set oven to grill.

Cook base

  • Heat an oven-safe pan over medium heat.
  • Add butter and onion. Cook for ~3 minutes until softened.

Prepare eggs

  • In a bowl, beat eggs with grated parmesan, salt, and pepper.

Add tomatoes

  • Add sun-dried tomatoes to the pan and cook for 1–2 minutes.

Cook eggs

  • Pour egg mixture into the pan.
  • Stir gently and cook for 3–4 minutes until the base is set but the top is still soft.

Finish under grill

  • Sprinkle parsley and shredded parmesan on top.
  • Place under grill for 2–3 minutes until puffed and lightly browned.

Serve

  • Slide onto a plate, slice, and serve.