Advertisement
Frittata in pomodoro
Egg omelette in tomato
Preparation info
- Serves
4-6
- Difficulty
Easy
Appears in
By Tessa Kiros
Published 2003
Here, the tomato, rather than being an ingredient in the omelette, serves as a vehicle for it. You can serve this as part of an antipasto or as a quick, light meal with bread and a green salad.
Ingredients
500 ml 2 cups 6
Method
First make the tomato sauce and when it is ready, remove it from the heat.
Whip the eggs lightly in a bowl, seasoning them lightly with salt and pepper.
Heat a tablespoon of the oil in a non-stick 24 cm (9½ in) saucepan suitable for omelettes, and pour in half of the egg mixture. Cook on a low heat for a couple of minutes, loosening the sides of the omelette and swirling the pan
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe