Caramelised onion frittata with roasted garlic tomatoes

Caramelised onion frittata with roasted garlic tomatoes

Ingredients (4 servings):

  • 6 tomatoes, halved lengthways
  • 2 garlic cloves, thinly sliced lengthways
  • Olive oil spray
  • 125g (½ cup) light sour cream
  • 2 teaspoons chopped fresh dill
  • 60ml (¼ cup) olive oil
  • 2 brown onions, halved, thinly sliced
  • 1 tablespoon brown sugar
  • 6 eggs, lightly whisked
  • 50g baby rocket leaves
  • 1 tablespoon balsamic vinegar



  • Preheat oven to 200ºC. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the tray.
  • Sprinkle with garlic. Spray with oil. Season with salt and pepper. Bake for 20 minutes or until soft.
  • Combine the sour cream and dill in a bowl.
  • Meanwhile, heat 2 teaspoons of oil in a 20cm (base measurement) frying pan over medium-high heat. Cook the onion, stirring, for 5 minutes or until golden.
  • Stir in sugar. Cook, stirring, for 1-2 minutes or until onion is caramelised.
  • Add egg. Reduce heat to low. Shake the pan to evenly distribute the egg. Cook for 4-5 minutes or until almost set.
  • Preheat grill on high. Cook the frittata under grill for 3-4 minutes or until just set.
  • Divide the rocket, tomato and frittata among serving plates. Top with the sour cream mixture.
  • Whisk the vinegar and remaining oil in a jug. Season with salt and pepper. Drizzle over the rocket and tomato.
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