Green herb frittatas with chunky tomato salsa
Prep time less than 30 mins
Cook time less than 30 mins
Makes 24
Dietary Vegetarian
From Saturday Kitchen
Individual frittatas, made with fresh parsley and chives, served with ripe tomato salsa, packed with basil.
Method
-
Make the frittatas. Preheat the oven to 180C/350F/Gas 4.
-
Whisk the eggs with the cream and plenty of salt and freshly ground black pepper. Add the herbs, spring onions, parmesan, and then mix again.
-
Grease a bun tin with butter and pour in the mixture. Do not overfill the tray, as the egg mixture will soufflé slightly. Cook for 20-25 minutes when the frittatas should be firm.
-
Cool the frittatas on a cooling rack whilst cooking the remaining batches.
-
Make the salsa. Place all the ingredients into a mixing bowl, season well and mix thoroughly to combine.
-
Serve the frittatas with the chunky tomato salsa.
Ingredients
For the frittatas
- 8 free-range eggs
- 350ml/12fl oz double cream
- 2 tbsp each of parsley and chives
- 3 spring onions, very finely sliced
- 110g/4oz parmesan, grated
- flaked sea salt and freshly ground black pepper
For the salsa
- 5 ripe plum tomatoes, seeded and roughly chopped
- 1 small red onion, very finely chopped
- 2 tsp sun-dried tomato paste
- 1 tbsp chopped flat-leaf fresh parsley
- 1 tbsp fresh basil, roughly torn
- 1 tbsp lime juice
- 3 tbsp extra virgin olive oil
- flaked sea salt and freshly ground black pepper
This link may stop to work if/when the BBC removes the recipes