SPINACH, PEA AND RICOTTA FRITTATA

Preheat the oven to 200C/Gas6; for the roast tomatoes, cut each tomato in half and put them in a single layer in a large roasting tin; drizzle with the oil and balsamic and season; using your hands, mix the tomatoes round so that they are well covered; turn them cut side up and roast for 40-45 minutes sprinkling them with the sugar after 20 minutes; they should be slightly shrunken and caramelised on top

For the frittata either defrost the spinach and squeeze out all the water, or if using fresh spinach, rinse it and place in a pan on a low heat; stir until wilted, remove from the pan and when cool enough to handle, squeeze out all the water with your hands; chop it roughly

Put the spinach in a frying pan that can go in the oven, with half the butter and the garlic and cook it gently to drive off any moisture and cook the garlic; season with salt and pepper and some grated nutmeg and set aside on a plate

Wipe out the pan and melt the rest of the butter in it; add the eggs and leave them over a low heat for about 4 minutes; dot the spinach mixture over the eggs and scatter over the peas and the ricotta; season again and grate some more nutmeg on top, leave for another 4 minutes then scatter the parmesan on top and transfer the frittata to the oven; cook for another 10 minutes or until the frittata is set and the top is pale gold; either slide out on a warm serving plate or serve in the pan with the tomatoes on the side