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Frittata rossa

Photo: Marina Oliphant

Serve as an antipasto.

Ingredients

  • 400g ripe tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, finely sliced
  • 4 large eggs, beaten
  • 100g buffalo mozzarella
  • 1 tsp dried oregano
  • Salt and pepper

Method

Preheat oven to 180C. Bring large pot of salted water to rolling boil and carefully plunge in tomatoes for 30 seconds. Remove with slotted spoon and place in bowl of iced water about 1 minute. Remove skin and cut each tomato in half then squeeze out seeds. Cut remaining flesh into 2cm cubes. In an ovenproof frypan, heat olive oil on moderate heat and fry garlic for a few seconds. Add tomato flesh with a few pinches of salt. Stir and simmer, still on moderate heat, for 10 minutes. Add eggs. Use spoon to push gently from sides of pan to middle so egg oozes to bottom. Continue this action for a few minutes until egg cooks slightly. Remove pan from heat. Break mozzarella and distribute on top of frittata. Sprinkle oregano on top with cracked pepper and bake for 5-6 minutes. Remove and cool slightly before serving warm or cold.

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