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

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


  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.