Kerryn Boogaard Kerryn Boogaard
Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

Weekend Recipe: Sundried tomato, goat cheese & fresh basil frittata:

It's the weekend for Sunday Brunch - and here's the perfect, healthy, quick recipe to make for someone special.
By Motherpedia
Date: May 10 2015
Editor Rating:

It's nice to spoil mum on Mother's Day so this recipe is for you to leave lying around the house so others get the hint for Sunday - or for you to make to take to a special woman in your life to say 'thank you'.

The best thing about it is it's healthy, it's easy to make and it's filling - but it takes less than 20 minutes from go-to-woe. Whoever you're making it for is sure to be impressed!

Serves 6


1 tablespoon olive oil

1 cup onion finely chopped

4 large eggs

2 egg whites

¼ teaspoon ground black pepper

approx. 80-100g sun-dried tomatoes, packed without oil

¼ cup goat cheese

¼ cup basil, cut into long thin strips


1.  Preheat a griller or the grill mechanism in your oven to approximately 220 degrees. Use a well-seasoned skillet or a non-stick skillet, with a heatproof handle.

2.  Heat the olive oil in the skillet over medium-high heat, and add the onion. Cook until the onion is translucent, about 3 minutes.

3.  Separately whisk together 4 large eggs and 2 egg whites, and season with the pepper.

4.  Pour the egg mixture over the onions, patting down any lumps with a wooden spoon. Scatter the sun-dried tomatoes evenly over the pan surface.

5.  Scatter the goat cheese over the top of the frittata, then place the skillet under the griller for around 90 seconds to 2 minutes. You want the frittata to rise slightly and become light and settled.

6.  Remove from the grill/oven and top with the basil.

7.  To remove the frittata from the iron skillet, place a large plate over the top of the pan, invert the frittata onto the plate, and cut it into wedges. With a nonstick skillet, slide the frittata onto a serving plate, then cut into wedges.

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