Easy vegetarian frittata that makes the most of leftovers.
Ingredients
6 Roma tomatoes
1 teaspoon balsamic vinegar
1 teaspoon white sugar
1/2 cup fresh basil leaves
4 spring onions, green section only
6 eggs
3/4 cup Vitasoy Soy Milky Lite
1/4 cup parmesan cheese
1/3 cup gluten free plain flour
Freshly ground black pepper
Method
Preheat oven to 150° C (fan forced)
Slice Roma tomatoes vertically and place halves on an oven tray, lined with greaseproof paper. Sprinkle tomatoes with balsamic vinegar, sugar and pepper. Slowly oven-roast tomatoes for 1 hour until semi-dried. (If browning too much, turn oven down)Note: This step can be done ahead of time
Adjust oven temperature to 180° C/160° C (fan forced)
Tear basil leaves and finely slice spring onions. In a large bowl, beat eggs and add, basil, spring onions, Vitasoy Soy Milky Lite, parmesan cheese, sifted flour and additional pepper. Stir until well combined
Place Roma tomato halves neatly in a greased quiche or flan dish and gently pour egg mixture over tomatoes
