Tomato frittata with herbs and feta cheese

Name: Tomato frittata with herbs and feta cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Federation mixed herbs (e.g. dill, parsley, chives); 8 Eggs (Gr. M); 200 g Sheep's cheese; 2 Federation Spring onions; 300 g Tomatoes; 100 g Whipped cream or milk; 7-10 Tbsp salt, pepper, nutmeg; 1 TABLESPOON clarified butter; 7-10 Tbsp grated zest of 1 organic lemon

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Federation mixed herbs (e.g. dill, parsley, chives)
8 Eggs (Gr. M)
200 g Sheep's cheese
2 Federation Spring onions
300 g Tomatoes
100 g Whipped cream or milk
7-10 Tbsp salt, pepper, nutmeg
1 TABLESPOON clarified butter
7-10 Tbsp grated zest of 1 organic lemon

Directions

1
For the frittata, clean and wash the spring onions and cut them into rings. Wash the tomatoes and cut them into slices. Whisk eggs and cream. Season with salt, pepper and nutmeg.
2
Heat clarified butter in a coated pan (approx. 26 cm Ø). Sauté spring onions briefly in it. Add tomatoes and steam briefly. Season with salt and pepper. Add egg cream and let it simmer on the stove at low heat for about 20 minutes.
3
Slide carefully onto a large flat lid and turn it over. Bake for another 2-3 minutes at the same heat.
4
For the cheese mixture, wash the herbs and cut them finely. Crush the sheep's cheese. Mix herbs, lemon rind and cheese. Season with salt and pepper. Sprinkle frittata with the herb-cheese mixture.