Ricotta and herb frittata with gratinated tomatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Part-skim ricotta60 g
• Parsley5 g
• Basil3 g
• Chives3 g
• Tomatoes200 g
• Breadcrumbs15 g
• Whole wheat bread40 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Wash the tomatoes, halve them horizontally and arrange them cut side up in a baking tin; salt them, cover with the breadcrumbs and drizzle with half the oil.
2. Bake the tomatoes at 200 °C for 20 minutes, until soft and the tops are golden and crisp.
3. Meanwhile finely chop the parsley, basil and chives. Beat the eggs and egg whites with the ricotta, herbs, salt and pepper until smooth.
4. Heat the remaining oil in a non-stick frying pan over medium-low heat, pour in the mixture, cover and cook for 7 minutes, until the top is almost set.
5. Flip the frittata with a plate and cook for another 2 minutes, until golden on both sides. Serve with the gratinated tomatoes and the wholemeal bread.