INGREDIENTS(2-3 diners)

• 4 eggs
• 50-100 g mozzarella (or cheese of choice)
• 50 g rocket
• 2 red onions
• 12 cherry tomatoes
• 12 Kalamata olives
• A handful of pine nuts and raisins (optional)
• Salt
• Extra virgin olive oil
• * Use a pan that can be put in the oven

PREPARATION

• Peel the onions and cut into julienne strips. Sauté them with a couple of tablespoons of olive oil for 5 minutes, until they start to become transparent.
• Add the whole cherry tomatoes, sauté for a couple of minutes, add half of the rocket and stir a few times.
• Beat the 4 eggs, add a pinch of salt and pour into the sauté pan. Let the base set for 3-4 minutes over medium heat. Remove from the heat, add the pitted Kalamata olives, mozzarella balls and some pine nuts and raisins.
• In a preheated oven, bake at 180ºC for 12-14 minutes until it is completely set and golden brown on top.
• Carefully remove, holding the handle of the pan with a cloth, and transfer the frittata to a plate. Cut as you would an omelette or pizza.
• Optional: top with the rest of the rocket, pine nuts and raisins with a few drops of olive oil.

INGREDIENTS

• 1 onion
• 1 red bell pepper
• 1 aubergine
• Extra virgin olive oil
• Salt to taste
• Fresh thyme (optional)

PREPARATION

• Wash, remove the stems and cut all the vegetables into strips. Place in a deep microwave-safe glass bowl, add 2 tablespoons of olive oil and a little salt. Stir and cover with a glass lid or plastic wrap.
• Cook at maximum power for 15 minutes in the microwave, then leave to cool, with the container covered, for at least 30-45 minutes.
• Drain the cooking water from the vegetables, place in a bowl, add a little fresh thyme if you wish, salt and a good dash of olive oil.

Store in the refrigerator in an airtight container for 4-5 days maximum.