Tomato Fritata

Name: Tomato Fritata
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g red cherry tomatoes; 150 g yellow cherry tomatoes; 1/2 bunch Parsley and Dill; 8 Eggs; 3 TABLESPOONS Milk; 1 TEASPOON Cornstarch; 1 TABLESPOON grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Basil leaves; 7-10 Tbsp parchment paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g red cherry tomatoes
150 g yellow cherry tomatoes
1/2 bunch Parsley and Dill
8 Eggs
3 TABLESPOONS Milk
1 TEASPOON Cornstarch
1 TABLESPOON grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Olive oil
7-10 Tbsp Basil leaves
7-10 Tbsp parchment paper

Directions

1
Wash and halve the cherry tomatoes. Wash herbs, dab dry and chop. Whisk eggs, milk and starch. Fold in herbs and cheese and season with salt and pepper. Heat a flat, oval ovenproof pan (approx. 30 cm long) and spread with 2 tablespoons of olive oil. Pour the egg mixture into the pan and let it set at medium heat for 5 minutes, stirring several times. Then spread the tomatoes on top. Spread a piece of parchment paper, slightly larger than the pan, from one side with remaining oil and cover over the egg mixture. Let the fritata fry for 10-15 minutes at low heat. Garnish with basil leaves. Delicious with wholemeal bread
2
Scarf: Meyer Mayor
3
Roaster: Cherry