We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Tomato, mozzarella and chive frittata
Serves: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Tomato, mozzarella and chive frittata
Serves: 8
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
274Kcal
Fat
18gr
Saturates
8gr
Carbs
5gr
Sugars
5gr
Fibre
2gr
Protein
23gr
Salt
1.2gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
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.