This mouth watering frittata recipe is courtesy of Neff using Neff Slide & Hide® ovens.
Cooking Method: CircoTherm® 170ºC Serves: 4 Cooking Time: 20 Minutes
- 300g cherry tomatoes on the vine
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 25g bunch basil, leaves only
- 3 tbsp extra virgin olive oil
- 20g pea shoots
- 2 tsp olive oil
- 200g bunch fine asparagus, trimmed and halved lengthways
- 1 small courgette, thinly sliced on the diagonal
- 3 spring onions, sliced in half lengthways and chopped into 3cm pieces
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 8 large eggs
- 100g finely grated parmesan
- 125g soft goats cheese
- Preheat your NEFF oven to CircoTherm® intensive 170ºC.
- Place the tomatoes (still on the vine) on a large, lightly oiled baking tray. Drizzle over the 1 tbsp of olive oil and sprinkle on the salt and pepper. Place in the oven to cook for 15-20 minutes, until the skins of the tomatoes just start to split. Remove from the oven and change the setting of the oven to CircoTherm® (still at 170ºC).
- Whilst the tomatoes are roasting, make the basil dressing and start on the frittata. Whizz the basil leaves and extra virgin olive oil with a pinch of salt and pepper in a mini chopper until combined, but still with a bit of texture. Set aside.
- Make the frittata in a 20cm base diameter non-stick oven proof frying pan. Heat up the olive oil on the hob over a medium heat. Add the asparagus, courgette slices, spring onion slices and a pinch of the salt and pepper to the pan and heat for 5 minutes, to lightly cook, whilst retaining a little crunch. Turn off the heat.
- In a jug, whisk together the eggs and parmesan with the remaining salt and pepper. Pour into the pan over the vegetables and give everything a stir. Break the goats cheese into pieces and dot over the top of the frittata. Place in the oven and cook for 20 minutes.
- Remove from the oven and top with the roasted tomatoes, pea shoots and a drizzle of the basil dressing before serving*.
* If you wish to serve on a plate, take the frittata out of the oven and leave for 5 minutes before loosening and carefully turning out onto a plate. Turn onto the other side using a plate so that it’s the same way up as it cooked in the pan. Leave to cool slightly and serve topped with the tomatoes, pea shoots and basil dressing.