Frittata with oven roasted tomatoes and summer herbs
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Cherry tomatoes |
| Salt and freshly ground black pepper | ||
| 8 | larges | Eggs |
| 1 | tablespoon | Freshly chopped parsley |
| 2 | teaspoons | Freshly chopped thyme leaves |
| 1 | tablespoon | Freshly chopped basil or marjoram |
| 125 | grams | Gruyere cheese; freshly grated |
| 40 | grams | Parmesan cheese; freshly grated |
| 25 | grams | Butter |
| Extra virgin olive oil | ||
| Green salad leaves | ||
| Olives | ||
Directions
ACCOMPANIMENT
Preheat the oven to 180C/350F/gas4. Halve the tomatoes around the equator and season with salt and a little pepper. Arrange in a single layer in a non-stick roasting tin and roast for 10-15 minutes, or until almost soft and slightly crinkly. Allow to cool.
Preheat the grill. Whisk the eggs in a bowl. Add the salt, pepper, herbs, tomatoes and cheese to the eggs. Melt the butter in a non-stick frying pan.
When the butter starts to foam, tip in the egg mixture. Lower the heat to its minimum. Use a heat diffuser mat and gently cook the eggs for 15 minutes, or until the underneath is set. The top should still be slightly runny. Pop the pan under the preheated grill, about 10cm below the element for 1 minute to set and barely brown the surface. Use a palette knife under the frittata to free it from the pan. Slide it on to a warm plate. Serve wedges with a green salad and a few olives, sprinkled with parmesan cheese and drizzled with olive oil.
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Carlton Food Network
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