Green herb frittatas with chunky tomato salsa
Individual frittatas, made with fresh parsley and chives, served with ripe tomato salsa, packed with basil.
For the frittatas
- 8 free-range eggs
- 350ml/12fl oz double cream
- 2 tbsp each of parsley and chives
- 3 spring onions, very finely sliced
- 110g/4oz parmesan, grated
- flaked sea salt and freshly ground black pepper
For the salsa
Make the frittatas. Preheat the oven to 180C/350F/Gas 4.
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.
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.
Cool the frittatas on a cooling rack whilst cooking the remaining batches.
Make the salsa. Place all the ingredients into a mixing bowl, season well and mix thoroughly to combine.
Serve the frittatas with the chunky tomato salsa.