BBC

Green herb frittatas with chunky tomato salsa

Individual frittatas, made with fresh parsley and chives, served with ripe tomato salsa, packed with basil.

Ingredients

For the frittatas
For the salsa
  • 5 ripe plum tomatoes, seeded and roughly chopped

  • 1 small red onion, very 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

  • flaked sea salt and freshly ground black pepper

Preparation 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 soufflé 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.

  6. Serve the frittatas with the chunky tomato salsa.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 29 November

James Martin presents, with guest chefs Marcus Wareing and Sabrina Ghayour.

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