Mini frittata roulades with cream cheese and Rosa tomatoes

To make the frittata, whisk the eggs, flour, cream and season until well blended.

Heat the oil in a wide non-stick pan. Pour ½ the egg mixture into the pan and rotate the pan until it’s evenly spread out. Cook on a medium heat, making sure that the frittata has set before turning it over on the other side, for about 2 minutes. Cook until set, for a further 2 minutes. Turn it out onto a plate and leave to cool slightly. Repeat until all the mixture has been used.

For the filling, mix together the cream cheese, cream, garlic salt, basil, chives and oil. Spread the filling evenly over each frittata. Roll up each frittata tightly to form a roulade. Cover with plastic wrap and place in the fridge for about 30 minutes. Trim the edges off each roulade and cut to form four mini roulades of about 4cm each.

To serve, tie a chive around each mini roulade and insert half a Rosa tomato on each side. Mini frittata roulades with cream cheese and Rosa tomatoes