Mozzarella Frittata With Tomato & Basil Salad

Taken from 'Soups and Starters' cook book

• Ready In: 20 mins
• Serves: 6

Ingredients

• 6  tomatoes, ripe but firm
• 2  tablespoons basil leaves, fresh
• 2  tablespoons olive oil
• 1  tablespoon lemon juice, fresh
• 1  teaspoon caster sugar
•  black pepper, freshly ground
• 7  medium eggs, bean
•  salt
• 300  g mozzarella cheese
• 2  spring onions, trimmed and finely chopped
• 2  tablespoons olive oil

Directions

1. To make the tomato and basil salad, slice the tomtoes very thinly, tear up the basil leaves and sprinkle over. Make the dressing by whisking 2 tbsp olive oil, lemon juice and sugar together well. Season with black pepper before drizzling the dressing over the salad.
2. To make the frittata, preheat the grill to a high heat, just before beginning to cook. Place the eggs in a large bowl with plenty of salt and whisk. Grate the mozzarella and stir into the egg with the finely chopped spring onions.
3. Heat the 2 tbsp olive oil in a large, non-stick frying pan and pour in the egg mixture, stirring with a wooden spoon to spread the ingredients evenly over the pan.
4. Cook for 5-8 minutes, until the frittata is golden brown and firm on the underside. Place the whole pan under the preheated grill and cook for about 4-5 minutes, or until the top is golden brown. Slide the frittata on to a serving plate, cut into six large wedges and serve immediately with the tomato and basil salad and plenty of warm crusty bread.