Another great idea for a quick and easy dinner or lunch, this frittata recipe can work as a blank canvas: I went for roast tomatoes, which I love, and goats cheese, which I also love and had to use up before it went bad, but you can use other types of cheese, vegetables and herbs (zucchini, feta and mint come to my mind right now, yum!). And as Jamie's tart, the frittata tastes great either hot or cold, which makes it perfect for picnics and/or a brown bag lunch at the office.
Roast tomato and goats cheese frittata
adapted from the wonderful Vegetarian Cooking for Everyone
180g cherry tomatoes, halved lengthwise
a few thyme sprigs
extra virgin olive oil, for drizzling
salt and freshly ground black pepper
2 spring onions, finely sliced
1 garlic clove, minced
handful of chopped parsley
handful of basil leaves
1 tablespoon unsalted butter
56g (2oz) creamy goat’s cheese
Preheat the oven to 200°C/400°F. Grab an ovenproof dish or baking sheet that can hold the tomatoes without overlapping them and lightly brush it with olive oil. Place the tomatoes onto the dish, cut side up, and drizzle with olive oil. Season with salt and pepper and scatter with the thyme sprigs. Roast for about 25 minutes or until tomatoes are tender. Set aside. Preheat the broiler.
Beat the eggs with a few pinches of salt, then add the scallions, garlic, and herbs.
Heat the butter in a 20cm (8in) frying pan. Pour in the eggs, lower the heat, and distribute the tomatoes and cheese evenly over the top. Cook until the eggs are set, then slide the pan under the broiler and cook until the top of the frittata puffs up and is golden.