And for my final Frittata, this might even have been my favourite, which I wasn’t expecting, as I mainly decided to make it because I liked the name!
Extra virgin olive oil
3 onions, thinly sliced
1 tsp. Garam Marsala
1 tsp. ground cumin
200g cherry tomatoes, halved
1 fresh red chilli, seeds removed and finely chopped
Small bunch of coriander, roughly chopped
4 large eggs, beaten
Pre-heat oven to 170C. Heat some oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat with a pinch of salt, for about 10 mins until soft and golden. Add the chilli and spices and fry for 1 min more. In a bowl lightly whisk the eggs. Season lightly and add the tomatoes, the chopped coriander and the onions. Wipe out the frying pan. Add a dash of olive oil. Put the pan back on a medium heat. Pour in the egg mixture and leave on the heat, just until the bottom and sides begin to set. Put in the oven until just firm, about 10 minutes. It is up to you whether you flip the frittata over or serve it the same side up. Cut into wedges and serve with a nice salad.