Whilst in Spain, we ate the most delicious porridge for breakfast every morning with a rainbow of toppings to choose from – it was like one of those ice cream factories but for porridge and I can’t wait to share this recipe with you when the weather turns a little colder. But it is summer, so instead I would like to share with you our delicious Sunday breakfast at the Donkey Sanctuary.
Every Sunday would come with the threat of no porridge and although I think in general, we all had a very sweet tooth that missed our beloved porridge, Sunday morning brought a different treat to the table in the form of a very yummy tomato frittata. I would like to thank Marleen for introducing me to the simple beauty of the frittata – it is quick and easy to make and can be eaten for breakfast, lunch or tea, hot or cold and is delicious with whatever guilty pleasure of a sauce habit (ketchup!) that you might have.
If you have any leftovers or vegetables hiding at the back of your fridge why not pop them in the pan with your onion?
1 tbsp oil
2+ cloves of garlic (optional)
2 or 3 tomatoes, sliced or 7 or 8 cherry tomatoes, halved
parsley, mixed herbs, seasoning
a generous sprinkle of grated cheese
- Fry the onions and garlic over a medium heat for a couple of minutes until softened.
- Beat the eggs with your herbs and seasoning and pour into the pan so that the mixture just covers the onion and garlic. Lay your sliced/halved tomatoes over the top and leave to cook over a gentle heat for 6 or 7 minutes.
- The top will still be a little runny so it is the perfect opportunity to sprinkle over some cheese and pop it under the grill for a couple of minutes until it is firm, golden brown and delicious.