I’m a huge fan of frittatas for a weekend brunch. They are so simple and satisfying, and any type of store cupboard ingredient can be incorporated. On this occasion I opted for an Italian themed frittata with my stash of fruity sun dried tomatoes and salty olives. This is a perfect meal at this time of year where rising late means that breakfast bleeds into lunch!
What you will need
2 small potatoes
6 eggs
2 handfuls of chopped sundried tomatoes
2 handfuls of sliced olives
40g parmesan cheese
A splash of milk
Fresh basils leave.
Start by peeling and slicing the potatoes. Place these on to boil for 5-10 minutes until cooked.
Meanwhile combine all the other ingredients with plenty of salt and ground black pepper.
When the potatoes are cooked, add them to a large frying pan with some oil, spacing out evenly. Pour over the egg mix and cook on the hob until the underside has cooked and you can see browning around the edges for about 4-5 minutes.
Next, place the pan under a hot grill to brown the top a further 4-5 minutes.
Serve with a fresh green salad or some crisp warm toast.
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