- 2 tbsp chopped fresh coriander
- 150g/5Âźoz canned chickpeas, rinsed and drained
- 75g/2½oz hot-smoked salmon
- 1 garlic clove, chopped
- 4 free-range eggs, beaten
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 2 fresh tomatoes, halved
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 50ml/2floz white wine vinegar
- 1 tsp caster sugar
- Preheat the oven to 200C/400F/Gas 6. For the frittata, mix all the frittata ingredients, except the olive oil, together in a mixing bowl and season with salt and freshly ground black pepper.
- Heat the one tabespoon of olive oil in a frying pan and add the frittata mixture. Cook for two minutes, or until the mixture turns golden brown underneath..
- Heat another frying pan, greased with the remaining olive oil, of the same size and place the hot pan to face the other on top.
- Flip the frittata from one pan to the other so the coloured side faces upwards. Cook for another two minutes, or until golden and cooked through.
- For the roasted tomatoes, place the halved fresh tomatoes to a baking tray and season with salt and freshly ground black pepper.
- Drizzle over the olive oil and white wine vinegar and sprinkle the sugar over the tomatoes.
- Place into the oven and bake for five minutes.
- Serve the frittata on a plate with the roasted tomatoes placed on top.