CARAMELISED ONION FRITTATA WITH ROASTED GARLIC TOMATOES Recipe

6 roma tomatoes, halved lengthways 2 garlic cloves, thinly sliced lengthways Olive oil spray 125g (1/2 cup) light sour cream 2 tsp chopped fresh dill 60ml (1/4 cup) olive oil 2 brown onions, halved, thinly sliced 1 tbs brown sugar 6 eggs, lightly whisked 50g baby rocket leaves 1 tbs balsamic vinegar Step 1: 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. Step 2: 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. Step 3: 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. Serves 4 Make it ahead: Freeze the frittata for up to 3 months. Cook extra tomatoes and store in an airtight container in the fridge for up to 1 week. Serve at room temperature.