Turbo tomato and leek frittata with herb topping

Name: Turbo tomato and leek frittata with herb topping
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Spring onions; 300 g Tomatoes; 8 Eggs (Gr. M); 4 TABLESPOONS Whipped cream; 7-10 Tbsp salt, pepper, nutmeg; 2 TABLESPOONS Olive oil; 1 small bunch of dill, flat-leaf parsley and chives 100 g goat's cream cheese

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Spring onions
300 g Tomatoes
8 Eggs (Gr. M)
4 TABLESPOONS Whipped cream
7-10 Tbsp salt, pepper, nutmeg
2 TABLESPOONS Olive oil
1 small bunch of dill, flat-leaf parsley and chives 100 g goat's cream cheese

Directions

1
Clean, wash and cut the spring onions into rings. Wash and chop the tomatoes. Whisk eggs, cream, salt, pepper and nutmeg. Heat oil in a large pan. Brown the spring onions in it, steam the tomatoes briefly.
2
Season with salt and pepper. Add the egg cream. Leave to set at medium heat for about 10 minutes. Turn and allow to set for another 10 minutes.
3
Wash the herbs, shake dry and chop or cut into small rolls. Mix with crumbled cheese. Serve with the frittata.