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Categories:
tomatoes basil olive oil lemon juice caster sugar black pepper eggs salt Mozzarella cheese spring onions olive oil
Viewed: 16 - Published at: 6 years agoIngredients
- 6 tomatoes, ripe but firm
- 2 tablespoons basil leaves, fresh
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, fresh
- 1 teaspoon caster sugar
- black pepper, freshly ground
- 7 medium eggs, bean
- salt
- 300 g mozzarella cheese
- 2 spring onions, trimmed and finely chopped
- 2 tablespoons olive oil
Method
- To make the tomato and basil salad, slice the tomtoes very thinly, tear up the basil leaves and sprinkle over.
- Make the dressing by whisking 2 tbsp olive oil, lemon juice and sugar together well.
- Season with black pepper before drizzling the dressing over the salad.
- To make the frittata, preheat the grill to a high heat, just before beginning to cook.
- Place the eggs in a large bowl with plenty of salt and whisk.
- Grate the mozzarella and stir into the egg with the finely chopped spring onions.
- Heat the 2 tbsp olive oil in a large, non-stick frying pan and pour in the egg mixture, stirring with a wooden spoon to spread the ingredients evenly over the pan.
- Cook for 5-8 minutes, until the frittata is golden brown and firm on the underside.
- Place the whole pan under the preheated grill and cook for about 4-5 minutes, or until the top is golden brown.
- Slide the frittata on to a serving plate, cut into six large wedges and serve immediately with the tomato and basil salad and plenty of warm crusty bread.
