- 2 eggs
- 1 tbsp dry white wine
- 1 tbsp chives, snipped finely
- Sea salt and pepper
- 1 tsp olive oil
Crack the eggs into a bowl and mix with the white wine, chives, sea salt and
pepper. Heat the oil in a medium frypan, pour in the eggs and tip the pan to
make the eggs cover the base (the frittata should be quite thin).
When the eggs have set, turn once and briefly cook the other side, then turn
out and fold in half.
Lightly butter a warm or toasted muffin, bagel or roll, tuck the frittata
inside and serve hot.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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