This is a great dish, big on flavour, big on nutrition.
Taken from 'THE MEDICINAL CHEF' Eat your way to Better Health, by Dale Pinnock.

Serves 1-2  
Olive oil, for cooking
6 cherry tomatoes
1/4 red onion, finely sliced
1 garlic clove, finely chopped
5-6 black olives
3 large free-range eggs
small handful fresh parsley, finely chopped
small handful fresh basil, finely chopped
small handful fresh mint, finely chopped
sea salt and black pepper

1. Preheat the grill to medium. Heat a dash of olive oil in a small frying pan or omelette pan
over a medium heat. Add the cherry tomatoes, onion and garlic to the pan, season with salt
and cook until the onion has softened. At this stage, throw in the olives.

2. Whisk the eggs in a small bowl, season with salt and pepper and stir in the chopped herbs.
Pour the eggs into the pan. Keep the pan on a consistent medium-high heat for 3–4 minutes, enough time to cook the lower portion of the frittata. At this point, place the pan underneath the preheated grill to cook the top part of the frittata. To check if it’s cooked, insert a knife in it. If you can see a lot of runny egg, cook it for a minute or two longer. Allow to stand for a minute before serving.

Tomatoes -
Eggs - Mental Health & Nervous System - Depression
Onions - Digestive System - Bloating
Parsley - Reproductive & Urinary System - Polycystic Ovary Syndrome

Samantha Warner