Frittata
Ingredients
Topping:
300 g cherry tomatoes on the vine
1 tbsp olive oil
0.5 tsp salt
0.5 tsp freshly ground black pepper
25 g bunch basil, leaves only
3 tbsp extra virgin olive oi
20 g peashoots
Frittata:
2 tsp olive oil
200 g 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
0.25 tsp salt
0.25 tsp freshly ground black pepper
8 large eggs
100 g finely grated parmesan
125 g soft goats cheese
Instructions
Step 1
Preheat the oven to CircoTherm® intensive 170°C
Step 2
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).
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
