I got an email from one of my past students at the Stonesoup Virtual Cookery School the other day.
She was after my baked frittata recipe. Which inspired me to bake a frittata for brunch on the weekend.
I had a jar of home dried cherry tomatoes in oil left over from my preserves class, so they were an obvious choice to flavour the frittata. Such a winning combo.
Feel free to take this recipe and make it your own. Popping everything in a springform pan and baking in the oven has to be the simplest way to make a frittata.
It’s also super versatile. Anything from asparagus to bacon to zucchini to cooked potato to canned chickpeas will work a treat.
tomato baked frittata
large handful grated parmesan
large handful sun or semi-dried tomatoes
2 sprigs thyme
1. Preheat oven to 180C (350F) and place a baking tray on the middle shelf
2. Line a 24cm (9in) springform pan with baking paper and grease generously.
3. Combine eggs and parmesan in a bowl. Season then pour into the pan. Top with tomatoes & thyme.
4. Place on the preheated tray and bake until golden and puffy and the centre feels firm and springy, about 20 minutes.
Keen to learn how to dry your own tomatoes at home?
Get access to the ‘Preserve Like Your Nanna’ class along with over
13 other classes when you join the Stonesoup Virtual Cookery School.
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