This dish – Sliced Frittata with Tomato Sauce – It is an ideal recipe for a light summer launch.


SERVES                   4



Sliced Frittata with Tomato Sauce

6 eggs

2 tbsp finely chopped fresh mix herbs,

(Such as basil, parsley, thyme, and tarragon)

¼ cup freshly grated parmesan cheese

3 tbsp olive oil

Salt and ground black pepper


For the Tomato Sauce

350 g fresh tomatoes

1 small onion, finely chopped

2 tbsp olive oil

1 garlic clove, chopped

Salt and ground black pepper


Preparation Method:

Sliced Frittata with Tomato Sauce

To make the frittata, break the eggs into a bowl and beat them lightly with a fork. Beat in the parmesan cheese and herbs. Mix with salt and black pepper to taste. Heat the oil in a large non-stick or heavy frying pan until hot but not smoking.

Pour in the seasoned egg mixture. Cook without stirring until the frittata id puffed and golden brown underneath.

Take a large plate; place it upside down over the pan and holding it firmly with oven gloves, turn the pan and the frittata over on to it. Slide the frittata back into the pan and continue cooking for another 3-4 minutes more until it is brown on the other side. Remove from the heat and allow to cool completely.

For the tomato sauce, heat olive oil in a medium-heavy saucepan. Add chopped onion and cook slowly until it is soft. Add the tomatoes, garlic and 4 tbsp water, add salt and black pepper. Cover the pan and cook over moderate heat for about 15 minutes.

Remove from the heat and cool slightly before pressing the sauce through a food mill or sieve. Leave to cool completely.

To assemble the salad, cut the frittata into thin slices. Place them into a serving plate and toss lightly with the sauce.

Serve Sliced Frittata with Tomato Sauce at room temperature or chilled.