|2 Tbsp||olive oil|
|350g||frozen southern-style roasties|
|4||large eggs, lightly beaten|
|4||medium tomatoes, sliced|
|8||cherry bocconcini, halved|
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- Heat the oil in a medium, non-stick frying pan.
- Add the roasties in a single layer. Fry for 3-4 minutes. Turn and continue cooking for another 3-4 minutes.
- Pour in the eggs, cover and cook over medium-low heat for 10-15 minutes until the base and edges have set.
- Meanwhile, preheat a grill. Place the tomatoes and bocconcini on top of the frittata. Place the pan under the grill until the tomatoes are soft and cheese slightly melted.