Ingredients (4 servings)
6 tomatoes, halved lengthways
2 garlic cloves, thinly sliced lengthways
Olive oil spray
125g (½ cup) light sour cream
2 teaspoons chopped fresh dill
60ml (¼ cup) olive oil
2 brown onions, halved, thinly sliced
1 tablespoon brown sugar
6 eggs, lightly whisked
50g baby rocket leaves
1 tablespoon balsamic vinegar
Preheat oven to 200ºC. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the tray. Sprinkle with garlic. Spray with oil. Season with salt and pepper. Bake for 20 minutes or until soft. Combine the sour cream and dill in a bowl.
Meanwhile, heat 2 teaspoons of oil in a 20cm (base measurement) frying pan over medium-high heat. Cook the onion, stirring, for 5 minutes or until golden. Stir in sugar. Cook, stirring, for 1-2 minutes or until onion is caramelised. Add egg. Reduce heat to low. Shake the pan to evenly distribute the egg. Cook for 4-5 minutes or until almost set.
Preheat grill on high. Cook the frittata under grill for 3-4 minutes or until just set. Divide the rocket, tomato and frittata among serving plates. Top with the sour cream mixture. Whisk the vinegar and remaining oil in a jug. Season with salt and pepper. Drizzle over the rocket and tomato.