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1
Preheat the oven to 180C (350F/Gas 4).
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2
To braise the tomatoes, grease a baking tray with the ghee, add the cherry tomatoes, season with salt and black pepper, and cook in the oven for 810 minutes or until the tomatoes are cooked.
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3
Meanwhile, place a large, non-stick frying pan over a medium heat and dry-fry all the mushrooms for 12 minutes to enhance their flavour, and allow them to release some of their moisture.
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4
Add 1 tablespoon of the ghee, allow to melt, and saute the mushrooms for 35 minutes, adding salt and black pepper to taste.
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5
Add half the chopped chives to the mushrooms, reserving the rest to use as a garnish.
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6
Remove the mushrooms from the pan and set aside.
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7
Beat together the eggs and creme fraiche in a medium bowl with a little more salt and black pepper to taste.
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8
Melt the remaining tablespoon of ghee in the pan and pour in the egg mixture.
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9
Cook for 23 minutes over a low heat until the base is firm, then add the mushrooms and cover with a lid to cook for 35 minutes, until both the base and top of the frittata are set.
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10
To serve, sprinkle the frittata with the rest of the chives, divide between 4 serving plates, and add the braised cherry tomatoes.
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11
Garnish the tomatoes with the basil and serve immediately.
