Frittata with Sun dried Tomatoes
Instructions:
- 6 sun-dried tomatoes, dry or in oil and drained
- 60 ml/4 tbsp olive oil
- 1 small onion, finely chopped
- Pinch of fresh thyme leaves
- 6 eggs
- 50 g/2 oz/ 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- Place the tomatoes in a small bowl and pour on enough hot water to just cover them. Soak for about 15 minutes. Lift the tomatoes out of the water and slice them into thin strips. Reserve the soaking water.
- Heat the oil in a large non-stick or heavy frying pan. Stir in the onion and cook for 5-6 minutes or until soft and golden. Add the tomatoes and thyme and continue to stir over moderate heat for 2-3 minutes. Season with salt and pepper.
- Break the eggs into a bowl and beat lightly with a fork. Stir in 45-60 rnl/3-4 tbsp of the tomato soaking water and the grated Parmesan cheese.
- Raise the heat under the pan. When the oil is sizzling, pour in the eggs. Mix them quickly into the other ingredients and stop stirring. Lower the heat to moderate and cook for 4-5 minutes on the first side, or until the frittata is puffed and golden brown underneath.
- Take a large plate, place it 5 upside down over the pan and, holding it firmly with oven gloves, turn the pan and the frittata over on to it. Slide the frittata back into the pan and continue cooking until golden brown on the second side, 3-4 minutes more. Remove from the heat. The frittata can be served hot, at room temperature or cold.
- Cut it into wedges to serve. Serves 3-4