PREPARATION: 10min ~ COOK: 27min ~ READY IN: 30min
BURNIE HIGH SCHOOL / PRODUCE TO THE PEOPLE
240 g truss tomatoes
2 tbsp Hillfarm Canola Oil
1 red onion, finely diced
8 eggs, separated
2 tbsp parsley, chopped
2 tbsp oregano, chopped
2 tbsp basil, chopped
50 g Ashgrove Salted Butter
40 g parmesan, finely grated
6 slices prosciutto, torn
- Preheat oven to 180 degrees celsius.
- Place tomatoes on a lined tray, drizzle with half the olive oil and season. Roast for 8-10 minutes or until tender.
- Heat oil in an oven proof frying pan over medium heat and add leek, butter, and red onion cook approximately 3 minutes or until soft and golden.
Beat the egg whites in a bowl then add parsley basil and oregano.
- Add the leek and onion to the egg mixture and transfer to the oven proof frying pan. Season and top with prosciutto and the oven roasted tomatoes, then grate parmesan over the top. Place in the oven and bake for 15 minutes.