Source: Carlton Food Network
Show Name: A Year At Ballymaloe
Recipe Archive: http://uk-recipes.com/

56 recipes from this show now online.

*** This recipe has UK ingredients and UK measurements ***

* Exported from MasterCook *

Frittata With Oven Roasted Tomatoes And Summer Herbs

Serving Size : 2 Preparation Time :0:00
Categories : A Year At Ballymaloe

450 gram cherry tomatoes
salt and freshly ground black pepper
8 large eggs
1 tablespoon freshly chopped parsley
2 teaspoons freshly chopped thyme leaves
1 tablespoon freshly chopped basil or marjoram
125 gram Gruyere cheese,freshly grated
40 grams parmesan cheese,freshly grated
25 grams butter
extra virgin olive oil
***ACCOMPANIMENT***
green salad leaves
olives

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.

James Lanka


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