It’s been so long since I’ve posted a recipe post. I planed on posting while I was on holidays but I just couldn't find any time. When I did find the time the internet access was woeful.
Now back to today’s recipe. If there is one thing I love, it's a recipe that requires only kitchen staples but still manages to be something special. This is one of those. Definitely going to make it again and again. Good for breakfast, lunch or dinner. The husband and I loved it.
Adapted (slightly) recipe from Good Taste Magazine
6 roma tomatoes, halved lengthways
2 garlic cloves, thinly sliced lengthways
125g (1/2 cup) light sour cream
2 tablespoon chopped fresh dill
60ml (1/4 cup) olive oil
2 brown onions, thinly sliced
1 tablespoon brown sugar
6 eggs, lightly whisked
50g baby rocket leaves
1 tablespoon balsamic vinegar
1. Preheat oven to 200ºC and line a baking tray with baking paper. On the tray place the tomato and sprinkle with garlic. Drizzle with oil and season with salt and pepper. Bake for 20 minutes or until soft.
2. Combine the sour cream and dill in a bowl. In the mean time, heat 2 teaspoons of oil in a frying pan over medium to high heat. Cook the onion, stirring, for 5 minutes or until golden. Stir in sugar. Continue cooking and stirring for another 1-2 minutes or until the onions are caramelized. Once they are caramelized, add the eggs. Reduce heat to low and shake the pan to even out 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 into individual plates and top with the sour cream mixture. Whisk the vinegar and left over oil. Season with salt and pepper. Drizzle the vinegar and oil dressing over the rocket and tomato.