Mozzarella Frittata With Tomato & Basil Salad

Name: Mozzarella Frittata With Tomato & Basil Salad
Cook time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 6 tomatoes, ripe but firm; 2 tablespoons basil leaves, fresh; 2 tablespoons olive oil; 1 tablespoon lemon juice, fresh; 1 teaspoon caster sugar; black pepper, freshly ground; 7 medium eggs, bean; salt; 300 g mozzarella cheese; 2 spring onions, trimmed and finely chopped; 2 tablespoons olive oil

Submitted by McCarthy

"Taken from 'Soups and Starters' cook book"

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Ready In:: 20mins
Ingredients:: 11
Serves:: 6

ingredients

6 tomatoes, ripe but firm
2 tablespoons basil leaves, fresh
2 tablespoons olive oil
1 tablespoon lemon juice, fresh
1 teaspoon caster sugar
black pepper, freshly ground
7 medium eggs, bean
salt
300 g mozzarella cheese
2 spring onions, trimmed and finely chopped
2 tablespoons olive oil

directions

To make the tomato and basil salad, slice the tomtoes very thinly, tear up the basil leaves and sprinkle over. Make the dressing by whisking 2 tbsp olive oil, lemon juice and sugar together well. Season with black pepper before drizzling the dressing over the salad.
To make the frittata, preheat the grill to a high heat, just before beginning to cook. Place the eggs in a large bowl with plenty of salt and whisk. Grate the mozzarella and stir into the egg with the finely chopped spring onions.
Heat the 2 tbsp olive oil in a large, non-stick frying pan and pour in the egg mixture, stirring with a wooden spoon to spread the ingredients evenly over the pan.
Cook for 5-8 minutes, until the frittata is golden brown and firm on the underside. Place the whole pan under the preheated grill and cook for about 4-5 minutes, or until the top is golden brown. Slide the frittata on to a serving plate, cut into six large wedges and serve immediately with the tomato and basil salad and plenty of warm crusty bread.