Heat a 25cm ovenproof frying pan over medium-high heat. Preheat the grill on high.
Direction
Step 2
Step 2
While the pan and grill heat up, whisk together the 8 eggs and 60ml (1/4 cup) thickened cream in a jug. Season. Add 3/4 cup 125g (1 1/4 cups) pre-grated cheddar. Crush the 2 garlic cloves.
Step 3
Step 3
Once pan is hot, pour in the 1 tbsp olive oil, plus extra, to drizzle, swirling to coat. Add 2 x 250g packet sweet potato noodles and garlic. Cook, stirring, for 2 minutes or until noodles start to soften.
Step 4
Step 4
Pour the egg mixture into the pan and shake a little. Cook for 3 minutes or until frittata starts to set around the edges.
Step 5
Step 5
While the frittata cooks, cut the 150g cherry tomatoes in half and transfer to a bowl. Pick the 1/2 bunch fresh basil leaves and add to the bowl. Season.
Step 6
Step 6
Sprinkle the frittata with the remaining cheddar. Place the pan under the grill for 3-4 minutes or until set and golden.
Step 7
Step 7
Top with the tomato and basil salad. Drizzle over extra oil, season and serve.