Ingredients

• 2 tbsp chopped fresh coriander
• 150g/5¼oz canned chickpeas
• rinsed and drained
• 75g/2½oz hot-smoked salmon
• 1 garlic clove
• chopped
• 4 free-range eggs
• beaten
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 2 fresh tomatoes
• halved
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 50ml/2floz white wine vinegar
• 1 tsp caster sugar

Directions

• Preheat the oven to 200C/400F/Gas 6. For the frittata
• mix all the frittata ingredients
• except the olive oil
• together in a mixing bowl and season with salt and freshly ground black pepper.
• Heat the one tabespoon of olive oil in a frying pan and add the frittata mixture. Cook for two minutes
• or until the mixture turns golden brown underneath..
• Heat another frying pan
• greased with the remaining olive oil
• of the same size and place the hot pan to face the other on top.
• Flip the frittata from one pan to the other so the coloured side faces upwards. Cook for another two minutes
• or until golden and cooked through.
• For the roasted tomatoes
• place the halved fresh tomatoes to a baking tray and season with salt and freshly ground black pepper.
• Drizzle over the olive oil and white wine vinegar and sprinkle the sugar over the tomatoes.
• Place into the oven and bake for five minutes.
• Serve the frittata on a plate with the roasted tomatoes placed on top.