Frittata with sun dried tomatoes

The origin of the word frittata is the Italian friggere, "fried," and in Italy, it was once a common way to describe any egg dish cooked in butter or oil in a pan. Some chefs describe frittatas as "open-faced omelets," since omelets are eggs folded around a savory filling, while a frittata's ingredients are incorporated into the egg mixture.

How to Make a Frittata with sun-dried Tomatoes

SERVES 2

Ingredients

6 sun-dried tomatoes
60 ml olive oil
1 onion  finely chopped
pinch of fresh thyme leaves
6 eggs
50 g freshly grated parmesan cheese
Salt and Black pepper
shaving of parmesan for garnish

Procedure

STEP 1

Cut the tomatoes into strips and soak them in hot water for 15 min. Now reserve the soaking water and pat dry the tomatoes.

STEP 2

Heat the oil in a pan. Add onion and cook till soft, then add sun-dried tomatoes and thyme and cook for 2-3 minutes. season it with salt and pepper.

STEP 3

Break the eggs into a bowl and beat lightly. stir in 45ml of soaking water and parmesan. Increase the heat.

STEP 4 

When the oil is sizzling hot, add the eggs. Mix it quickly into the other ingredients. Lower the heat and cook for 4-5 minutes, until golden. Flip it very carefully so that it does not break.

STEP 5 

Cook it for 3-4 minutes until golden. Remove it from the heat. cut the frittata into wedges. Garnish it with parmesan shaving and serve.