Frittata in Tomato Sauce

Cook Time 30 minutes

Serves 2

Ingredients

6 eggs

Salt and pepper

1 tbsp olive oil

Sauce

2 garlic cloves, lightly crushed

2tbsp olive oil

400ml tomato passata

To Serve

40g Pecorino Romano, freshly grated

Small handful of fresh basil leaves, to garnish

Crusty bread, to serve

Method

For the sauce, gently fry the garlic in olive oil until fragrant. Add the passata, season, and simmer for 15–20 minutes until slightly thickened. Remove the garlic.

Whisk the eggs with a pinch of salt and pepper.

Heat the oil in a large non-stick frying pan and cook the egg mixture into a thin frittata until just set. Flip carefully and cook for a few seconds on the other side. 

Allow to cool slightly before rolling and slicing into strips about 1cm wide.

Add the frittata strips to the tomato sauce and simmer gently for 2–3 minutes to allow them to absorb some of the sauce.

Serve with a generous shower of grated Pecorino Romano and basil, alongside crusty bread.