The Enchanted Forest Frittata of Tomato and Swine

Name: tomato and pork rashers frittata
Total time: 30 min
Yield: 2 servings
Ingredients: 150 g pork rashers, thinly sliced; 3 eggs; 2 tomatoes, thinly sliced; 1 tbsp flour; 80 ml milk; ½ tsp mixed herbs; to taste pepper; to taste salt

aka tomato and pork rashers frittata

A fairy‑tale baked delight where crispy pork meets fluffy eggs beneath a ruby‑red tomato canopy.

30minutes

355kcal / serving

2serves

Easydifficulty

no shops were harmed

Ingredients

150 gpork rashers, thinly sliced
3eggs
2tomatoes, thinly sliced
1 tbspflour
80 mlmilk
½ tspmixed herbs
to tastepepper
to tastesalt

27gprotein

6gcarbs

26gfat

≈ 355 kcal each, roughly. we're not your doctor

Method

Preheat the oven to 190 °C (375 °F).
In an oven‑proof skillet, crisp the pork slices over medium heat until golden, about 4 minutes; remove excess fat if desired.
Arrange the tomato slices over the pork in a single layer.
In a bowl, whisk together eggs, flour, milk, mixed herbs, salt and pepper until smooth.
Pour the egg mixture over the pork and tomatoes, spreading evenly.
Transfer the skillet to the oven and bake 12‑15 minutes, or until the frittata is puffed and set in the centre.
Slide onto a plate, cut into wedges and serve with a flourish worthy of a kingdom.

Let the frittata rest 2 minutes after baking; this lets the centre finish setting without over‑cooking.

Our sommelier suggests Dress as a woodland sprite and recite a short rhyme while plating – the forest approves.

How did we do?

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