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. 
We 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. 
3 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. 
Add the tomatoes and cook for a further few minutes.
Beat the eggs and stir in the parsley. 
Season, add to the frying pan. 
Stir briefly, then cook for a couple of minutes until the bottom is set. Do not wait too long, or the bottom will burn. 
Add dollops of cream cheese around the pan. 
Bake in the oven at 180C/Gas 4 for 20 minutes or until set. 
[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
Gosh, that look so good… and it’s not even a cake! 😉
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It’s got a week’s worth of eggs in it though! SD
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I’m very partial to eggs… probably eat way too many.
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Looks delicious..
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🙂 SD
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Lovely to look at. I simply must prepare your dish. Sue
Womenlivinglifeafter50.com
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Hi Sue, And once you get the basics, there are so many variations to try! SD
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I love the way those big cherry tomatoes sit in the eggs, like red jewels. Looks very yummy.
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Looks artistic, doesn’t it? Didn’t last long enough to look at! SD
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Me gusta muchissimo 🙂
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A mi tambien! 🙂 SD
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It looks great – and must be great to eat too!
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It certainly is! SD
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it sounds easy & tasty too! 🙂
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Bit heavy on the dairy, but is a lovely treat! SD
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yeah
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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 🙂
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I think this will work with any combination of filling. SD
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I think we’ll have it with my mum this Sunday 🙂
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