Brunch Egg and Tomato Frittata
ContinentalBrunchDesi eggsMedium
A golden tomato frittata with onion and cheese — juicy, soft and perfect sliced for a brunch table.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 6 Desi eggs
- 3 tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 cup grated cheese
- 1 tbsp butter
- 1/2 tsp salt
- Black pepper to taste
- Fresh basil or coriander for garnish
Method
- Melt butter in an oven-proof pan and fry the onion and garlic until soft.
- Add the tomatoes and cook 5 minutes until soft.
- Beat the eggs with salt and pepper; pour over the tomatoes.
- Cook on low heat for 5 minutes until the edges set, then sprinkle cheese on top.
- Bake at 180°C for 8–10 minutes until the frittata is set and lightly golden. Slice and serve hot.
Nutrition — estimated per serving
Calories (estimate)220 kcal
Protein (estimate)14 g
Fat (estimate)14 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the tomatoes down well so the frittata is not watery. Food safety: bake until the eggs are fully set. Allergens: egg and milk (butter, cheese). Substitute: use capsicum or spinach instead of tomato. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).