(Serves 4 - 6)

  • 250 g cherry tomatoes on the vine
  • 15 ml olive oil
  • 15 ml butter
  • 10 sundried tomatoes marinated in oil
  • 100 g stoned black olives
  • 6 eggs
  • 125 ml milk
  • Salt and freshly ground black pepper to taste

Preheat oven to 200 °C. Put tomatoes in an oven dish and pour olive oil over. Bake for about 15 - 20 minutes until they just begin to burst. Keep warm to one side. Heat grill of oven and put oven rack in the middle. Melt butter in a nonstick pan of about 24 x 4,5 cm of which the handle can go in the oven. Fry sundried tomatoes and olives for about 1 minute. Beat together eggs and milk and season with salt and black pepper. Pour egg mixture over olives and tomatoes in pan. Stir a little. Just before it begins to set in the middle, you place the pan under the grill for 5 minutes. Take out and let stand for 5 minutes before sliding it out on to a plate. Serve with roasted tomatoes.