This Frittata was as easy as it was tasty. Or almost anyway but it was still really easy. I’ve been making omelettes like this for years where I would thin out the eggs with milk and throw in anything in the fridge that needed using up. The big difference here though, besides using flavours that actually complement each other, is that once the egg mixture is added to the hot pan, the heat is turned from high down to as low as it will go and left for 12 minutes before being put under a hot grill. This not only guarantees even cooking but avoids a black, burnt baste that sticks to the pan like my other omelettes. I just cut it into wedges like a pizza with my spatula and coaxed it easily and cleanly from the pan. Served with a fresh green salad and you have a gorgeous balanced lunch or dinner and just leave out the chorizo and it’s veggie!
- 8 eggs
- 450 g cherry tomatoes
- 130 g chorizo
- 25 g parmesan
- A good handful of fresh basil
- 1 tsp salt
- 1 tsp pepper
- 25 g butter
- 110 g soft goat's cheese
- Roast the cherry tomatoes without oil at 200 degrees Celsius for 10-15 minutes.
- Beat the eggs together.
- Slice the chorizo into coin shapes then chop each coin into quarters and mix into the egg.
- Finely grate and add the parmesan and mix in.
- Roughly chop the basil leaves and mix in.
- Mix in the roasted tomatoes with the salt and pepper.
- Melt the butter in an oven-proof pan on a high heat.
- Once it starts to foam add the egg mixture and turn the heat down as low as it will go.
- Leave it on low for 12 minutes until the base has set but the top is still runny.
- Add the goat's cheese a teaspoon at a time and remove the pan to a hot grill.
- Allow to cook under the grill for a few minutes until the top has cooked and set but not browned.