Andy’s brekky Frittata (inspired by Panzanella/Fattoush)
2-3 Romas (medium dice)
1/4 Spanish onion (medium dice)
Parsley, Coriander, Mint - mixed handful, torn
Sumac - good pinch (a generous squeeze of lemon if you don’t have)
Cumin, Fresh ground - small pinch
Sourdough or turkish bread - good handful, torn up
seasoning - Salt/ fresh cracked Pepper
Heat oven 180-200c
In a 20cm ovenproof fry-pan saute onion in a little oil till just soft.
Add tomato, saute till fragrant (not till its mush)
Add most of the herbs, spring onion, sumac, cumin. season lightly. Toss through.
Add bread. Toss through.
Crack eggs, evenly spaced, into pan. Allow yolks to just bleed out.
Lightly season eggs.
As soon as egg starts to sizzle throw pan into oven for 12-15mins (until eggs are just set and bread is crisp)
Put it on a plate. Drizzle a little olive oil, add a final grind of seasoning and sprinkle over remaining herbs.