Caramelised onion frittata with roasted garlic tomatoes

It only takes three kitchen staples - onion, sugar and eggs - to make this golden vegetarian frittata.

Recipe «Caramelised onion frittata with roasted garlic tomatoes» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 6 roma tomatoes, halved lengthways, 2 garlic cloves, thinly sliced lengthways, Olive oil spray, 125g light sour cream, 2 tsp chopped fresh dill , 60ml olive oil, 2 brown onions, halved, thinly sliced, 1 tbsp brown sugar , 6 eggs, lightly whisked, 50g baby rocket leaves, 1 tbsp balsamic vinegar.

Ingredients:

• 6 roma tomatoes, halved lengthways 
• 2 garlic cloves, thinly sliced lengthways 
• Olive oil spray 
• 125g light sour cream 
• 2 tsp chopped fresh dill 
• 60ml olive oil 
• 2 brown onions, halved, thinly sliced 
• 1 tbsp brown sugar 
• 6 eggs, lightly whisked 
• 50g baby rocket leaves 
• 1 tbsp balsamic vinegar 

Instructions

1. 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.
2. 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.
3. 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.