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Ratatouille style frittata with tomato and herb salad

Ratatouille style frittata with tomato and herb saladRatatouille-style frittata with tomato and herb salad

Shop ingredients here: woolies.me/pXjM

For the ratatouille:

 4T Extra virgin olive oil
2 red onions, roughly chunked
2 red peppers, cut into chunks, seeds and rib removed
2 brinjals, cut into rough cubes
300g Mediterranean tomatoes, halved
150g baby marrow, roughly chunked
4 garlic cloves, finely chopped
2t dried thyme
1T rosemary, finely chopped
Salt and freshly ground black pepper
1 handful of Basil leaves
6T roughly chopped parsley
6 Free-range eggs, beaten.
150g mozzarella, cubed
For the tomato and herb salad:
5 dill frons
1T finely chopped mint
3T finely sliced basil
4T roughly chopped parsley
1 lemon, zested and juiced
2 garlic cloves, finely grated
1t smoked chilli flakes
350g Woolworths exotic tomatoes, halved
4T sherry vinegar
2T extra virgin olive oil

Heat the oil over a medium heat.  Add the onions and cook until just caramelized. Add the peppers, brinjals, tomatoes, baby marrow and garlic cloves and cook for about 10 minutes or until the vegetables are cooked but still have some crunch.
Add the herbs and season before cooking for another 5 minutes.
Add the basil leaves and parsley before pouring in the beaten eggs. Add the cubed mozzarella then place the pan in the oven to cook for 10-15 minutes or until the frittata has just set. Remove from the oven and allow the frittata to finish cooking off the heat.
Once cool enough to eat top with the salad and serve. 

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