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Sun-dried Tomato Frittata


  • 6 sun dried tomatoes
  • 4 tbsp olive oil
  • 1 small onion chopped
  • a pinch of fresh thyme leaves
  • 6 eggs
  • 1/2 c parmesan cheese freshly grated preferably. I know parmesan can be too expensive for a student, use cheddar is fine as well
  • salt and black pepper
  • thyme sprigs for garnish
  • extra pamersan cheese for sprinkling just before serving if you like


  • Soak tomatoes in hot water for 15 mins, take out and pat to dry (reserve the water). Cut tomatoes into thin strips
  • Heat oil, saute onion until soften then add in thyme and tomatoes, cook for 2-3 minutes
  • Beat eggs lightly and add in 3 tbsp of the reserved water, parmesan, salt and black pepper
  • Mix in egg mixture quickly into the pan then stop stirring. Lower heat if necessary, and cook for 4-5 mins (base will be golden and top puffed)
  • Invert a plate on the pan and turn the pan and frittata onto the plate. Slide frittata back in to the pan and cook for another 3-4 minutes
  • Remove pan from heat and slide frittata onto serving plate. Cut into wedges, garnish with thyme and sprinkle with more cheese if you'd like to, serve right away
  • Yummo