Italian super chef Nicoletta Tavella’s recipe 🙂
This recipe is from my cookbook for kids (in Dutch) Tempelkookboek – Kinderen. You can eat this for lunch, brunch or breakfast (warm) but can also be an addition to the lunchbox, for adults and kids. Enjoy!
Ingredients for 4-6 people
4 average sized, ripe tomatoes
Celtic sea salt and pepper, to taste
1 bunch of basil (2 hands full)
70 grams of freshly grated pecorino cheese
40 grams of pine nuts
1 garlic clove
olijfolie extra vergine
Chop the pine nuts and garlic in a foodprocessor or with a pestle and mortar. Add the other ingredients for the pesto and enough olive oil. Mix until teh pesto is ready, do not make it too runny.
Wash the tomatoes and cut one up. Leave the rest for later. Remove the seeds and dice the tomato. Put it to the side. The other three tomatoes need to be sliced in 1/2 cm slices. Save for later.
Whisk the eggs, add salt and pepper and add the pesto and the diced tomato. Mix up well.
Pre heat the oven to 185 degrees Celcius.
Cover a baking dish with fat free paper (make it wet first so it will stick to the baking dish a lot better). Now, put half of the tomato slices on the bottom of the baking dish and pour over the egg mixture. Then, cover with the rest of the tomato slices.
Put the frittata in the oven for about 20 minutes, until it is nice and brown.
Leave to cool a little bit and serve lukewarm or cold.