Green bean and cherry tomato frittata with bread

Ingredients

For 1 serving

• Eggs2
• Green beans150 g
• Cherry tomatoes120 g
• Pecorino10 g
• Basilto taste
• Bread60 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Bring a small pan of water to the boil. Top and tail the green beans and wash them; salt the water once boiling and cook them for 8 minutes, until tender. Drain, let them cool slightly and cut them into pieces of about 2 cm.
2. Wash and halve the cherry tomatoes. In a bowl beat the eggs with the grated pecorino, torn basil and black pepper; go easy on the salt as pecorino is salty. Stir in the green beans and half the tomatoes.
3. Heat the oil in a non-stick frying pan about 20 cm wide over medium heat and pour in the mixture; lower the heat, cover and cook for 4 minutes, until the edges have set.
4. Flip the frittata using the lid and cook for another 4 minutes, until golden and firm.
5. Serve with the remaining tomatoes, seasoned with a pinch of salt, and the bread.