A flavourful, and filling vegetarian dish, that we like to serve with a simple green salad.
- 1 Spanish onion
- 8 Tbsp olive oil
- 3 medium, ripe tomatoes
- 6 eggs
- ½ Tbsp Little Italy spices
- 125gr/4oz mascarpone
- Fresh herbs to garnish
Cut the onion in 1”/2.5cm cubes. Heat a pan on medium heat. Pour in the oil and cook the onion until it becomes slightly golden and sweet. Set aside.
Meanwhile, peel the tomatoes if you wish. Cut in 1”/2.5cm cubes. Set aside.
Crack the eggs in a bowl; add salt and Little Italy spices. Beat well; add the onions and the tomatoes. Mix well.
Heat a clean pan on high heat. Pour in the oil and once hot, pour in the eggs. Stir with a spatula to help the eggs set evenly. Once the eggs are setting, reduce the heat and using a spoon, insert the mascarpone randomly in the egg mixture.
Meanwhile light the broiler in the oven and once hot, place the pan under the grill to cook the top of the frittata for 2 or 3 minutes.
Serve the frittata in the pan, garnished with herbs.