Caramelised onion frittata with roasted garlic tomatoes

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

Method:

• 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.