Mozzarella Frittata With Tomato & Basil Salad

• 6 tomatoes, ripe but firm
• 2 tablespoons basil leaves, fresh
• 2 tablespoons olive oil
• 1 tablespoon lemon juice, fresh
• 1 teaspoon caster sugar
• black pepper, freshly ground
• 7 medium eggs, bean
• salt
• 300 g mozzarella cheese
• 2 spring onions, trimmed and finely chopped
• 2 tablespoons olive oil

1. To make the tomato and basil salad, slice the tomtoes very thinly, tear up the basil leaves and sprinkle over.
2. Make the dressing by whisking 2 tbsp olive oil, lemon juice and sugar together well.
3. Season with black pepper before drizzling the dressing over the salad.
4. To make the frittata, preheat the grill to a high heat, just before beginning to cook.
5. Place the eggs in a large bowl with plenty of salt and whisk.
6. Grate the mozzarella and stir into the egg with the finely chopped spring onions.
7. Heat the 2 tbsp olive oil in a large, non-stick frying pan and pour in the egg mixture, stirring with a wooden spoon to spread the ingredients evenly over the pan.
8. Cook for 5-8 minutes, until the frittata is golden brown and firm on the underside.
9. Place the whole pan under the preheated grill and cook for about 4-5 minutes, or until the top is golden brown.
10. Slide the frittata on to a serving plate, cut into six large wedges and serve immediately with the tomato and basil salad and plenty of warm crusty bread.

tomatoes, basil, olive oil, lemon juice, caster sugar, black pepper, eggs, salt, mozzarella cheese, spring onions, olive oil

Taken from www.food.com/recipe/mozzarella-frittata-with-tomato-basil-salad-432879 (may not work)