Green herb frittatas with chunky tomato salsa

Individual frittatas, made with fresh parsley and chives, served with ripe tomato salsa, packed with basil.

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For the frittatas

For the salsa

  • 5 ripe plum tomatoes, seeded and roughly chopped
  • 1 small red onion, very finely chopped
  • 2 tsp sun-dried tomato paste
  • 1 tbsp chopped flat-leaf fresh parsley
  • 1 tbsp fresh basil, roughly torn
  • 1 tbsp lime juice
  • 3 tbsp extra virgin olive oil
  • flaked sea salt and freshly ground black pepper