Tomato and Basil Frittata

Tomato and Basil Frittata
10 Mins
Prep time
22 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 250g PHILADELPHIA Block¬†Cream Cheese, softened
  • 2 eggs, lightly beaten
  • 1/2 cup¬†basil leaves, torn
  • 2 tablespoons SR flour
  • salt and pepper
  • 1/3 cup semi sun dried tomatoes
  • 1/4 cup shredded Parmesan cheese

How to make it

  • HEAT the oil and saute the onion in a 20cm non-stick frypan for 3-5 minutes or until softened.
  • BEAT together the PHILLY and eggs until smooth. Stir in the basil, flour and salt and pepper. Pour over the onions and cook until just set. Arrange tomatoes and cheese on the top of the frittata.
  • COOK under a hot grill until cheese is melted and frittata is cooked thoroughly. Serve hot or cold with toast or a crusty roll and crispy fried proscuitto.