ingredients: 

method:

1 tablespoon butter

Place butter and oil in a 23 cm (9 inch) non-stick fry pan over low heat and cook gently until butter has just melted. Toss the caramelised onions in and gently warm them through. Place eggs, cream and pepper in a bowl and whisk to combine. Pour egg mixture over caramelised onions in fry pan and sprinkle with crumbled goat cheese and thyme. Cook frittata for 5-6 minutes or until it is almost set. To finish cooking, place frittata under a preheated hot grill for 1 minute. Cut into wedges and serve with hot buttered toast and roasted truss tomatoes.

serves 4

1 tablespoon oil

270g caramelised onions, jus-drained

8 free-range eggs

200g crème fraîche

freshly cracked black pepper

120g fresh goat cheese, crumbled

1 tablespoon thyme leaves

roasted vine-ripened truss tomatoes, to serve