Recipe: Frittata

Serves: 4

Cooks: CircoTherm® intensive 170°C for tomatoes then CircoTherm 170C for frittata

Prep: 35 Minutes

Topping:

300g cherry tomatoes on the vine

1 tbsp olive oil

½ tsp salt

½ tsp freshly ground black pepper

25 g bunch basil, leaves only

3 tbsp extra virgin olive oil

20g peashoots

Frittata:

2 tsp olive oil

200g bunch fine asparagus, trimmed and halved lengthways

1 small courgette, thinly sliced on the diagonal

3 spring onions, sliced in half lengthways and chopped into 3cm pieces

¼ tsp salt

¼ tsp freshly ground black pepper

8 large eggs

100g finely grated parmesan

125g soft goats cheese

_{*Allergens highlighted in bold}

1. Preheat the oven to CircoTherm® intensive 170°C

Place the tomatoes (still on the vine) on a large, lightly oiled baking tray. Drizzle over the 1 tbsp of olive oil and sprinkle on the salt and pepper. Place in the oven to cook for 15-20 minutes, until the skins of the tomatoes just start to split. Remove from the oven and change the setting of the oven to CircoTherm® (still at 170°C).

Whilst the tomatoes are roasting, make the basil dressing and start on the frittata. Whiz the basil leaves and extra virgin olive oil with a pinch of salt and pepper in a mini chopper until combined, but still with a bit of texture. Set aside.

Make the frittata in a 20 cm base diameter non-stick oven proof frying pan. Heat up the olive oil on the hob over a medium heat. Add the asparagus, courgette slices, spring onion slices and a pinch of the salt and pepper to the pan and heat for 5 minutes, to lightly cook, whilst retaining a little crunch. Turn off the heat.

In a jug, whisk together the eggs and parmesan with the remaining salt and pepper. Pour into the pan over the vegetables and give everything a stir. Break the goats cheese into pieces and dot over the top of the frittata. Place in the oven and cook for 20 minutes.

Remove from the oven and top with the roasted tomatoes, peashoots and a drizzle of the basil dressing before serving*.

* If you wish to serve on a plate, take the frittata out of the oven and leave for 5 minutes before loosening and carefully turning out onto a plate. Flip onto the other side using another plate, so it's the same way up as cooked in the pan. Serve with all the same toppings and enjoy.