I have three reasons to be cheerful today: the first of the British summer tomatoes are starting to appear in the shops, it’s British Tomato Week and, most crucially, I am starting to feel better so can actually eat again. Tomatoes make their way into my breakfasts a lot, but I always enjoy them most when combined with other foods: an egg, some salty cheese or some cured meats, or, in this case, all three.
Cherry Tomato, Prosciutto and Ricotta Frittata
60ml double cream
2 tbsp parmesan
Sea salt and black epper
½ an onion, thinly sliced
1 medium potato, peeled and thinly sliced
150g cherry tomatoes, halved
5 slices prosciutto, roughly torn
100g ricotta, crumbled
Preheat the oven to 180ºc. Crack the eggs into a bowl with the cream, parmesan and a pinch of salt and pepper and set aside. Heat a little oil in a chef’s pan or oven-suitable frying pan over a medium heat, add the onion and potato and cook until soft. Drain on a plate lined with kitchen paper to get rid of some of the excess oil and then return to the pan, over a medium heat.
Spread out evenly and pour the egg mixture on top. Give the middle of the pan a bit of a stir to allow the eggs to cook a little, then place on top the cherry tomatoes, prosciutto and ricotta. Sprinkle with a little more salt and bake in the oven for 15 minutes until set. Turn out on to a plate and serve warm.
Adapted from a recipe by Cannelle et Vanille.