If you’re anything like me, you’ve found it quite a struggle to get back into the groove this week after Christmas and New Year celebrations. I’m a huge fan of pulling together simple dishes, using staple ingredients that are permanent fixtures in the fridge. This easy frittata uses beautiful cherry tomatoes and thyme for seasoning, but the beauty of this recipe is that these ingredients can easily be swapped out for other things you might already have lying around. Basil and tarragon will also work well if you don’t have any thyme handy.
The frittata can be enjoyed warm, at room temperature or cold! Even better, leftovers from dinner can be used the next day for breakfast served with some crusty bread and bacon or with a simple green salad for lunch.
Williams-Sonoma currently has 30% off select Le Creuset for a limited time only, making this recipe the perfect excuse to go out and pick up some beautiful cookware!
- 6 large eggs
- 1/2 tsp salt
- 1/2 cup (60 g) shredded mozzarella cheese
- 1/2 cup (60 g) grated Parmesan cheese
- 1 tbsp extra-virgin olive oil
- 375 g cherry tomatoes
- 2 garlic cloves, minced
- 1 tbsp chopped fresh thyme leaves, plus more leaves for garnish
Preheat your oven to 230°C.
In a bowl, whisk together the eggs and salt until well blended. Stir in both cheeses.
Warm the olive oil in a heavy frying pan over medium-high heat. Add the cherry tomatoes and cook, shaking the pan occasionally until the tomatoes begin to brown and soften, for about 1 minute. Add the garlic and thyme and continue cooking until the tomatoes are tender and have burst, about 3 minutes.
Reduce the heat to low and shake the pan to distribute the tomatoes evenly over the bottom. Pour the egg mixture over the tomatoes and cook until the egg mixture is set at the edges, about 3 minutes.
Using a rubber spatula, and working around the edge of the pan, gently separate the edge of the cooked eggs from the edge of the pan, allowing the uncooked portion to flow underneath. Carefully smooth the top with the spatula. When the eggs are softly set, after about 3 minutes, transfer the pan to the oven and bake until the frittata is just set in the centre, about 7 minutes.
Remove from the oven and let cool slightly, then sprinkle with additional thyme. Cut into wedges and serve warm or at room temperature. Or cover and refrigerate for up to 1 day and serve cold. Serves 4.
–This recipe is adapted from one in Williams-Sonoma’s Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013). If you have a New Year’s resolution to cook more at home and eat out less, book yourself in to a class at the Williams-Sonoma Sydney Cooking School. With a range of different classes, for beginners and experienced cooks, students learn how to cook in their home kitchens in a fun and relaxing environment.