Green herb frittatas with chunky tomato salsa

Cooking : time 30 mins to 1 hour

Ingredients

For the frittatas:
8 eggs, free-range
350ml/12 fl oz double cream
2 tbsp each of parsley and chives
3 spring onions, just finely sliced
110g/4oz Parmesan, grated
Maldon sea salt and freshly ground black pepper
For the salsa:
5 ripe plum tomatoes, seeded and roughly chopped
1 small red onion, just finely chopped
2 tsp sun-dried tomato paste
1 tbsp chopped flat-leaf fresh parsley
1 tbsp fresh basil, roughly torn
1 tbsp lime juice
3 tbsp extra virgin olive oil
Malden sea salt and freshly ground black pepper

Method

1. Make the frittatas. Preheat the oven to 180C/350F/Gas 4.
2. Whisk the eggs with the cream and plenty of salt and freshly ground black pepper. Add the herbs, spring onions, parmesan, and then mix again.
3. Grease a bun tin with butter and pour in the mixture. Do not overfill the tray, as the egg mixture will souffl%26eacute; slightly. Cook for 20-25 minutes when the frittatas should be firm.
4. Cool the frittatas on a cooling rack whilst cooking the remaining batches.
5. Make the salsa. Place all the ingredients into a mixing bowl, season well and mix thoroughly to combine.
5. Serve the frittatas with the chunky tomato salsa.

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