Frittata with roasted tomatoes
For the frittata
For the roasted tomatoes
Preheat the oven to 200C/400F/Gas 6. For the frittata, mix all the frittata ingredients, except the olive oil, together in a mixing bowl and season with salt and freshly ground black pepper.
Heat the one tabespoon of olive oil in a frying pan and add the frittata mixture. Cook for two minutes, or until the mixture turns golden brown underneath..
Heat another frying pan, greased with the remaining olive oil, of the same size and place the hot pan to face the other on top.
Flip the frittata from one pan to the other so the coloured side faces upwards. Cook for another two minutes, or until golden and cooked through.
For the roasted tomatoes, place the halved fresh tomatoes to a baking tray and season with salt and freshly ground black pepper.
Drizzle over the olive oil and white wine vinegar and sprinkle the sugar over the tomatoes.
Place into the oven and bake for five minutes.
Serve the frittata on a plate with the roasted tomatoes placed on top.