Tomato Cheese Frittata

Ingredients

• 4 tomatoes
• 40 g Gouda cheese
• 4 eggs
• 2 tbsp heavy cream
• 2 tbsp mineral water
• Nutmeg (freshly grated)
• Sea salt
• 1 sprig basil
• 1 tsp sunflower oil

Instructions

1. 1.

   Wash the tomatoes, remove the stem ends and slice them into about 1 cm thick rounds. Grate the cheese.

2. 2.

   Whisk together the eggs, cream and mineral water, then fold in the grated cheese. Season with nutmeg and sea salt. Wash the basil, shake dry and tear off the leaves.

3. 3.

   Heat the oil in a non-stick skillet. Fry half of the tomato slices over medium heat for 2 minutes.

4. 4.

   Add half of the egg-cheese mixture to the pan and cook over high heat for 1 minute, then flip and cook the other side for 2 minutes.

5. 5.

   Using the remaining tomatoes and the rest of the egg-cheese mixture, bake a second frittata. Plate on two dishes and garnish with basil.