Ingredients

• 8 free-range eggs
• 350ml/12fl oz double cream
• 2 tbsp each of parsley and chives
• 3 spring onions
• very finely sliced
• 110g/4oz parmesan
• grated
• flaked sea salt and freshly ground black pepper
• 5 ripe plum tomatoes
• seeded and roughly chopped
• 1 small red onion
• very finely chopped
• 2 tsp sun-dried tomato paste
• 1 tbsp chopped flat-leaf fresh parsley
• 1 tbsp fresh basil
• roughly torn
• 1 tbsp lime juice
• 3 tbsp extra virgin olive oil
• flaked sea salt and freshly ground black pepper

Directions

• Make the frittatas. Preheat the oven to 180C/350F/Gas 4.
• Whisk the eggs with the cream and plenty of salt and freshly ground black pepper. Add the herbs
• spring onions
• parmesan
• and then mix again.
• Grease a bun tin with butter and pour in the mixture. Do not overfill the tray
• as the egg mixture will soufflé slightly. Cook for 20-25 minutes when the frittatas should be firm.
• Cool the frittatas on a cooling rack whilst cooking the remaining batches.
• Make the salsa. Place all the ingredients into a mixing bowl
• season well and mix thoroughly to combine.
• Serve the frittatas with the chunky tomato salsa.