For the tomato frittata, halve the cocktail tomatoes, chop the garlic and sauté both in the olive oil until the tomatoes have collapsed.
Add the Italian herbs and fry briefly. Lightly beat the eggs and pour over the tomatoes. Season with salt and pepper.
Preheat the oven to 200°C. Once the frittata is lightly browned on the bottom, place in the oven and bake the tomato frittata until all the egg has set.
Preparation Tip:
A cucumber salta goes well with the tomato frittata.
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