Ingredients
(serves four to six people)
1/2 violet aubergine
1 red pepper
1 courgette
a handful of cherry tomatoes
(– pomodorino pachino)
Pre-heat a hot oven, 230C/475F/Gas 9.
Wash and de-seed the vegetables and dice them all into cubes.
Lay them on a baking tray and drizzle them well with extra virgin olive oil, some Maldon sea salt and some sprigs of fresh thyme and oregano.
Roast them for 10 minutes or so until they are just brown at the edges. Remove the herbs and allow to cool.
For the frittata
6 organic free-range eggs
2 tablespoons grated fresh pecorino cheese
the roasted vegetables
1 tbs finely chopped parsley
a small handful fresh basil leaves, torn seasoning
extra virgin olive oil and butter
Beat the eggs in a bowl and add the other ingredients including any juices from the roasted vegetables. Warm a tablespoon of olive oil and about 20g butter in a large non-stick frying pan. Add the egg mixture and cook over a slow heat until the frittata is almost set. Put a large plate over the frying pan and use this to flip the frittata upside down and slide it back into the frying pan. Cook for a further few minutes until it is dry. Allow to cool but do not refrigerate. Serve at room temperature.
