An eggy-wonder

We’ve just eaten a wonderful frittata for lunch. Cherry tomatoes, cream cheese and parsley. It’s supposed to be made with basil, not parsley, but it’s too cold here for the pot of basil to over-winter and our local supermarket does not ‘do’ packet herbs. So… parsley. plateful 5-3-14We ate the whole thing between us, without salad or bread. If you are less greedy, this amount will feed four people. It was a deep yellow thanks to the beautiful eggs we used, freshly-laid, a gift from Pablo. eggs- freshly-laid 5-3-143 spring onions, chopped
2 garlic cloves
12 cherry tomatoes
8 eggs
1 handful chopped fresh parsley
2 tbsp cream cheese

Add a large knob of butter to a large, ovenproof frying pan and cook the onions and garlic together, gently, for about five minutes. Stir occasionally. tomatoes & onions in the pan 5-3-14Add the tomatoes and cook for a further few minutes.

Beat the eggs and stir in the parsley. eggs whisked with parsley 5-3-14Season, add to the frying pan. add eggs to the pan 5-3-14Stir briefly, then cook for a couple of minutes until the bottom is set. Do not wait too long, or the bottom will burn. eggs & tomatoes - close-up in pan 5-3-14Add dollops of cream cheese around the pan. cream cheese - add a dollop 5-3-14pan into oven 5-3-14Bake in the oven at 180C/Gas 4 for 20 minutes or until set. just out of the oven 5-3-14[thanks to The Sunday Times Magazine for the original recipe, which we have adapted]

5 to remember
maravilloso/a – wonderful
el paquete – the packet
una cucharada – a dollop
adaptado/a – adapted
alrededor del sartén – around the pan

19 thoughts on “An eggy-wonder

  1. woodbeez48

    This looks lovely. We used to have a frittata recipe with asparagus and Parma ham but lost it so I may use your template to try ours again, as well as trying this one of course 🙂

    Liked by 1 person


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