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Tomato, mozzarella and chive frittata
Serves 8 | prep 10 mins | total time
Tomato, mozzarella and chive frittata
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Serves 8 | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
274Kcal
Fat
18gr
Saturates
8gr
Carbs
5gr
Sugars
5gr
Fibre
2gr
Protein
23gr
Salt
1.2gr
Ingredients
- 1 x 240g pack Sunkiss tomatoes
- 8 large eggs
- 1 x 250g tub quark
- 1 x 250g pack ready-grated mozzarella
- 1 x 60g pack ready-grated Parmesan, or vegetarian alternative
- 1 x 25g pack fresh chives, finely chopped
Step by step
Get ahead
Make the frittata a few hours ahead and serve it at room temperature.
- Drain the tomatoes (keep the oil, it's delicious to use in salad dressings) and roughly chop three quarters of them.
- Lightly beat the eggs in a large jug with the quark and some seasoning. Add the chopped tomatoes, the grated mozzarella, Parmesan and chopped chives to the egg mixture; stir together.
- Preheat the grill to its highest setting. Pour the mixture into a 23cm nonstick frying pan that has a heatproof handle and cook over a low heat for 10-15 minutes or until the egg has partly set.
- Arrange the remaining tomatoes on top of the frittata, then put the pan under the grill and grill the frittata for 4-5 minutes or until the egg is set. Serve in thin wedges, warm from the pan.