Name: Frittata with Oven Roasted Tomatoes And Summer Herbs
Ingredients: 450 g Cherry tomatoes; Salt and freshly ground black pepper; 8 lg Eggs; 1 tb Freshly chopped parsley; 2 ts Freshly chopped thyme leaves; 1 tb Freshly chopped basil or marjoram; 125 g Gruyere cheese; freshly grated; 40 g Parmesan cheese; freshly grated; 25 g Butter; Extra virgin olive oil; Green salad leaves; Olives

[Sarah Edwards] did not permit this soul communion to interfere with her daily duties and tasks, but somewhere in her busy schedule there was always time for a quiet walk with God. The children early learned to respect their father’s study hours, but they also recognized these times which were necessary for their mother, these moments when she needed to be alone to lose herself in God. They sensed their mother was Martha; but also she was Mary who sat at the feet of her Lord.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		A, Year, At, Ballymaloe	2	servings

INGREDIENTS

450	g	Cherry tomatoes
		Salt and freshly ground black pepper
8	lg	Eggs
1	tb	Freshly chopped parsley
2	ts	Freshly chopped thyme leaves
1	tb	Freshly chopped basil or marjoram
125	g	Gruyere cheese; freshly grated
40	g	Parmesan cheese; freshly grated
25	g	Butter
		Extra virgin olive oil
		Green salad leaves
		Olives

INSTRUCTIONS

ACCOMPANIMENT
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.
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