Frittata with cherry tomatoes and French mustard
Preparation method
Sprinkle the tomatoes with salt and pepper and let it sit for a while. Beat the eggs, mustard and cream with a whisk. Add salt to taste, but not too much, as feta already contains salt. Melt the butter in a frying pan over low heat. Pour in the egg mixture and divide the feta and tomatoes over it. Let it cook over low heat for about 30 minutes. Place the arugula or basil sprigs on the frittata 1 minute before serving.
Ingredients
- 1 container (250g) cherry tomatoes, halved
- Salt and pepper
- 5 eggs
- 1 tbsp French mustard
- Dash of coconut cream
- 100 g feta, crumbled
- 1/2 tbsp butter
- A few sprigs of arugula or basil
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