Frittata with Oven Roasted Tomatoes And Summer Herbs - BigOven 142287

Frittata with Oven Roasted Tomatoes And Summer Herbs

Ready in 1 hour

Top-ranked recipe named "Frittata with Oven Roasted Tomatoes And Summer Herbs"

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Try this Frittata with Oven Roasted Tomatoes And Summer Herbs recipe, or contribute your own. "Ballymaloe" and "At" are two tags used to describe Frittata with Oven Roasted Tomatoes And Summer Herbs.


Ingredients

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

Original recipe makes 2 servings

Servings  

Preparation

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 http://www.cfn.co.uk/

Calories Per Serving: 1564 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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