21 August 2014,14:44 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Place the tomatoes in a small bowl and pour on enough hot water to just cover them. Leave to soak for about 15 minutes.
  • Lift the tomatoes out of the water and pat dry on kitchen paper. Reserve the soaking water. Cut the tomatoes into thin strips.
  • Heat the oil in a large non-stick frying pan. Stir in the chopped onion and cook for 5 minutes or until softened and golden.
  • Stir in the sun-dried tomatoes and thyme, and cook over a moderate heat for a further 5 minutes, stirring from time to time. Season with salt and ground black pepper.
  • Break the eggs into a bowl and beat lightly. Stir in the tomato soaking water and the Parmesan. Raise the heat under the pan. When the oil is sizzling, add the eggs.
  • Mix quickly into the other ingredients, then stop stirring. Lower the heat to moderate and cook for 5 minutes, or until the base is golden and the top puffed.
  • Take a large plate, place it upside down over the pan and, holding it firmly with oven gloves, turn the pan and the frittata over on to it.
  • Slide the frittata back into the pan, and continue cooking for 5 minutes until golden brown on the second side. Remove the pan from the heat. Cut the frittata into wedges, garnish and serve.


  • 8 sun-dried tomatoes
  • 100 ml sesame oil
  • 2 small onion, finely chopped
  • Pinch of fresh thyme leaves
  • 8 eggs
  • 100 grams freshly grated Parmesan cheese
  • Salt and ground black pepper
  • Sprigs of thyme, to garnish
  • Shavings of Parmesan, to serve 

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