Rocket and Tomato Frittata Recipe

This delicious frittata recipe with cherry tomatoes, rocket leaves and crumbly parmesan is ideal when you want to whip up a quick lunch or snack in a hurry. It only takes about 10 minutes to cook so is the perfect choice when you’re short on time, but fancy something a little more inspiring than a plain old sandwich!

Preparation Time 5 mins – Cooking Time 10 mins – Makes 4 slices

4 large eggs

40g fresh wild rocket leaves, finely chopped

5 spring onions (scallions), trimmed and finely chopped

6 cherry tomatoes, cut into quarters

1 generous tablespoon of grated parmesan cheese

Salt and black pepper

Olive oil

Method

1. Crack the eggs into a large bowl, add a generous pinch of salt and black pepper, and whisk lightly with a fork.

2. Next, add the chopped spring onions, cherry tomatoes and rocket leaves to the eggs and stir well.

3. Heat a little olive oil in a small frying pan (skillet). Pour in the frittata mixture and cook over a low heat for about 5 minutes until the egg has cooked around the base and sides, and is starting to cook on top. Sprinkle over the grated parmesan.

4. Transfer the frying pan under a hot grill and grill (broil) for approximately 5 minutes until the egg has completely cooked throughout. Serve immediately.

Variations

I guess you could add pretty much any veggies you fancy to this frittata recipe, such as chopped peppers or mushrooms. Experiment with what you personally like.

Top Tip

Well, this goes without saying, but please do make sure it’s safe to put your pan under the grill. The first time I made this I must have been somewhat ‘distracted’ (that’s being polite!) and put a pan with a plastic handle under a hot grill – never a good idea! :)

Nutrition Nugget

Rocket, also known as roquette or arugula, contains lots of important vitamins and minerals, such as vitamin A, vitamin C, calcium, fiber and folate.

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