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Ingredients
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Tomato Confit
Frittata
Method
Tomato Confit
- 1
Prepare the Tomatoes
Preheat your oven to 150°C (300°F). In a mixing bowl, toss the cherry tomatoes with olive oil, minced garlic, fresh thyme, salt, and black pepper until well coated.
- 2
Bake the Tomatoes
Spread the coated tomatoes evenly on a baking tray lined with parchment paper. Roast in the preheated oven for about 1 hour or until the tomatoes are soft and slightly caramelized.
- 3
Cool and Store
Once done, remove the tray from the oven and let the confit cool. You can store it in an airtight container in the refrigerator until ready to use.
Frittata
- 4
Prepare the Egg Mixture
In a large bowl, crack the eggs and whisk them together. Add crumbled feta cheese, chopped parsley, chopped basil, salt, and black pepper. Mix until combined.
- 5
Heat the Oil
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Ensure the oil is evenly coated in the pan.
- 6
Add the Tomato Confit
Once the oil is hot, add the prepared tomato confit to the skillet and spread it evenly.
- 7
- 8
- 9
Serve
Once the frittata is fully cooked, carefully slide it onto a cutting board. Slice into wedges and serve warm or at room temperature.
