Right now I’m busy discovering Singaporean and Malaysian food but before I left on my holiday I cooked up a simple brunch for friends. I’m a little obsessed with brunch at the moment. It’s especially useful meal for catching up with friends who have children who can be terrors at night time but adorable during the day. Brunch is the new dinner as far as I’m concerned.
Rather than making eggs to order I think it’s much easier to make something you can pre prepare like this simple frittata. Then once people arrive you just pop it under the grill to warm up and finish cooking the top.
The recipe really couldn’t be easier and you can mix it up depending on what you have in your fridge, pantry or (even better) garden. I’ve got a bumper crop of basil at the moment so it made sense to use plenty of basil which of course pairs beautifully with juicy cherry tomatoes.
There’s really no trick to it at all – except to make sure you cook the bottom of the frittata enough on the stove top so it is set when you come to finish it off under the grill. Serve with thick wodges of buttered sourdough toast and plenty of strong coffee.
- 1 onion, diced
- 250g cherry tomatoes, halved
- 1 red capsicum, diced
- 1 handful basil
- 6 eggs
- 100g Parmesan, finely grated
- 100g marinated fetta
- Salt and pepper
- Cook the onions over a low heat for 5 mins in a frying pan which has a metal handle so it can go in the oven.
- Add the capsicum and tomatoes and cook for another 5 mins.
- Whisk the eggs and Parmesan together and season with salt and pepper.
- Add the egg mixture to the tomatoes mixture and sprinkle fetta and basil on top. Cook for another 5 minutes.
- Put the frying pan under the grill for 5 minutes or until the top of the frittata is set and starting to brown.