This recipe is perfect for breakfast, lunch or dinner (including lunch boxes), because it can be served hot or cold. Serve with a side salad, or roasted veggies! You can also add any type of variation to the Frittata. Examples are Mushrooms, veggies, chorizo, etc. But remember that for every variation you add, the nutritional information will change. Enjoy!

Ingredients:

6 sun-dried tomatoes

4 tablespoons olive oil

6 eggs

2 tablespoons whipping cream.

1 small onion finely chopped.

5 sprigs of finely chopped chives.

½ cup grated parmesan cheese.

Pinch of fresh thyme leaves.

1 finely chopped green chili (optional)

Salt & black pepper to taste.

Method:

1. Place tomatoes in a bowl and pour over hot water to cover.  Leave to soak for 15 minutes until softened.
2. Remove them from the water and pat dry with paper towel.
3. Reserve the soaking water.
4. Cut the tomatoes into strips.
5. Heat the olive oil in a frying pan.
6. Cook the onion and chili for 5 minutes.
7. Add the thyme, spring onions and tomatoes and cook for a further 3 minutes.
8. Beat the eggs and cream together and add 2 tablespoons of the water from the tomatoes.
9. Add the parmesan cheese, and season with salt and pepper.
10. Turn up the heat and Pour in the egg mixture into the pan with the onions & chili.
11. When it starts to sizzle, turn down the heat to medium and cook for 4-5 minutes, until the base is golden and the top is puffed up.
12. To turn the Frittata in the pan, place a large dinner plate over the Frittata in the pan, and flip it upside down.  Then slide the Frittata back into the hot pan and continue to cook for another 3 mins or so.
13. Remove from the heat and cut into wedges.  Can be served hot or cold.