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This dish-cold frittata with a tomato
sauce - is ideal for a light snack.
Ingredients
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eggs - 6
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grated Parmesan cheese - 50g
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olive oil - 3 tbsp
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fresh mixed herbs (basil, parsley,
thyme, and tarragon) - 2 tbsp, chopped
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ground black pepper and salt
For the tomato sauce
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fresh tomatoes - 400g, chopped
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garlic - 1 clove, chopped
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olive oil - 2 tbsp
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small onion - 1, chopped
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ground black pepper
Method
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To make the frittata, break the
eggs into a bowl an beat them lightly with a fork. Beat in the
herbs and Parmesan. Then, season with pepper and salt.
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Heat the oil in a pan, pour the
seasoned egg mixture. Cook until the frittata is puffed and
golden brown underneath. Turn over the frittata to other side,
and cook until it is golden brown on both sides. Remove from
heat and set aside.
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To make the tomato paste, heat oil
in a pan, add the onion and cook slowly until soft. Then add in
the tomatoes, garlic, and 4 tbsp water, season with pepper and
salt.
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Cover the pan and cook over
moderate heat for 15 minutes.
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Remove from the heat and cool
slightly before pressing the sauce through a food mill. Leave to
cool.
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Cut the frittata into thin slices,
place them in a serving bowl and toss lightly with the sauce.
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Serve in room temperature or chilled.
Serves 4.
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