CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
A, At, Ballymaloe, Year |
2 |
Servings |
INGREDIENTS
450 |
g |
Cherry tomatoes |
|
|
Salt and freshly ground |
|
|
black pepper |
8 |
|
Eggs |
1 |
T |
Freshly chopped parsley |
2 |
t |
Freshly chopped thyme leaves |
1 |
T |
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
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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