Mozzarella Frittata With Tomato & Basil Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Taken from 'Soups and Starters' cook book Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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