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Wednesday, 15 December 2010

Roasted Cherry Tomato and Basil Fritatta

Fritatta's are rad, you can add almost anything to them. The only things you really need to remember are to a) do not over crowd and b) do not over cook. The process is much more simple I might add, with a non stick pan.

4 medium sized sebago potatoes pre-cooked and cut into 2cm dice (approx)
1 handful of roughly chopped button mushrooms
1/2 an onion diced
2 tbs of oven roasted cherry tomatoes
1 handful of basil leaves
1 cob of corn, stripped
1 knob butter
1 tbs oven roasted tomato oil
2 cloves chopped garlic
1 tbs chopped rosemary
6 eggs
3tbs natural set yoghurt
1/2 a cup of milk
Parmesan cheese to top

Pre-heat oven to 180 C. Melt butter over a medium-high heat in a non-stick pan and add onion, rosemary, potatoes and tomato oil when bubbling, stirring for 5 mins. Add garlic and mushrooms and stir until fragrant and have taken some colour. In the meantime, combine eggs, yoghurt and milk. When mushroom/potato mix is ready, swill around to allow oil to go up the sides. Add egg mixture, pour in corn kernels and add layer of basil leaves, topping with parmesan. Cook over a medium heat until sides and bottom have set then transfer to the oven for about ten minutes, checking frequently with a skewer. Alternatively, place under a grill. Cook until just cooked and turn out onto a plate.
Serve with salad, cooked meat, whatever.

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