Mozzarella Frittata With Tomato & Basil Salad

1. 1

   To make the tomato and basil salad, slice the tomtoes very thinly, tear up the basil leaves and sprinkle over.

2. 2

   Make the dressing by whisking 2 tbsp olive oil, lemon juice and sugar together well.

3. 3

   Season with black pepper before drizzling the dressing over the salad.

4. 4

   To make the frittata, preheat the grill to a high heat, just before beginning to cook.

5. 5

   Place the eggs in a large bowl with plenty of salt and whisk.

6. 6

   Grate the mozzarella and stir into the egg with the finely chopped spring onions.

7. 7

   Heat the 2 tbsp olive oil in a large, non-stick frying pan and pour in the egg mixture, stirring with a wooden spoon to spread the ingredients evenly over the pan.

8. 8

   Cook for 5-8 minutes, until the frittata is golden brown and firm on the underside.

9. 9

   Place the whole pan under the preheated grill and cook for about 4-5 minutes, or until the top is golden brown.

10. 10

    Slide the frittata on to a serving plate, cut into six large wedges and serve immediately with the tomato and basil salad and plenty of warm crusty bread.

* Per serving · 4 servings · Values may vary.