9 cherry tomatoes on the vine 2 tbsp olive oil 2 courgettes, trimmed and thickly sliced 1 garlic clove, peeled and finely chopped 6 eggs 150g broad beans sea salt and black pepper fresh basil leaves, to garnish salad, to serve
Preheat the oven to 200°C/gas mark 6. Place the tomatoes on the vine on an oven tray and drizzle with half of the oil. Season with salt and pepper, then roast for 10-15 mins until juicy and soft.
In a large non-stick frying pan, add the remaining oil, then add the courgettes and fry for 4 mins, turning the pieces over once. Mix in the garlic and cook for 2 mins.
In a jug, whisk the eggs, then add the courgettes and garlic, and the broad beans. Heat the frying pan until very hot, then add the egg mixture, making sure it covers the bottom of the pan by tipping it from side to side. Snip the tomato vine in two places to create three clusters, then add to the pan. Cook for 6-8 mins until firm.
Preheat the grill to high, then place the pan part of the frying pan under the heat for 5-6 mins until the mix is golden and completely cooked through. Remove, wearing oven gloves, and slide the mixture out onto a serving plate. Cut into four, garnish with the basil leaves and serve with salad.
“Like Royalty, she goes her way, Laying foundations every day, Though not for Public Buildings, yet For Custard, Cake and Omelette...” Oliver Herford, ‘The Hen’