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Caramelised onion frittata with roasted garlic tomatoes

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings

Ingredients

  • 6 roma tomatoes, halved lengthways
  • 2 garlic cloves, thinly sliced lengthways
  • Olive oil spray
  • 125g (1/2 cup) light sour cream
  • 2 teaspoons chopped fresh dill
  • 60ml (1/4 cup) olive oil
  • 2 brown onions, halved, thinly sliced
  • 1 tablespoon brown sugar
  • 6 eggs, lightly whisked
  • 50g baby rocket leaves
  • 1 tablespoon balsamic vinegar

Method

  • 1
    Preheat oven to 200ºC. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the tray. Sprinkle with garlic. Spray with oil. Season with salt and pepper. Bake for 20 minutes or until soft. Combine the sour cream and dill in a bowl.
  • 2
    Meanwhile, heat 2 teaspoons of oil in a 20cm (base measurement) frying pan over medium-high heat. Cook the onion, stirring, for 5 minutes or until golden. Stir in sugar. Cook, stirring, for 1-2 minutes or until onion is caramelised. Add egg. Reduce heat to low. Shake the pan to evenly distribute the egg. Cook for 4-5 minutes or until almost set.
  • 3
    Preheat grill on high. Cook the frittata under grill for 3-4 minutes or until just set. Divide the rocket, tomato and frittata among serving plates. Top with the sour cream mixture. Whisk the vinegar and remaining oil in a jug. Season with salt and pepper. Drizzle over the rocket and tomato.

Source: taste.com.au

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