Frittata with Oven Roasted Tomatoes And Summer Herbs

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1 tb Freshly chopped basil or
25 g Butter
40 g Parmesan cheese; freshly
450 g Cherry tomatoes
8 lg Eggs
125 g Gruyere cheese; freshly
1 tb Freshly chopped parsley
Green salad leaves
Extra Virgin Olive Oil
2 ts Freshly chopped thyme leaves

Original recipe makes 2 servings



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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network

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