Finely dice the onion and one clove of garlic. Remove the seeds from 4 tomatoes and cut them into strips. Heat a little oil in a frying pan and sauté the onion cubes and garlic. Then add the tomato strips, sauté briefly and season with salt and pepper. Add a tablespoon of butter and let it melt.
Beat the eggs and goat cheese until smooth, season with pepper and pour into the tomato pan. Reduce the temperature and let the egg mixture set for 5 minutes. Later cover with a lid and let it sit until the surface is slightly dry.
Remove the skin from the remaining tomatoes, remove the seeds and cut into cubes. Chop shallots and garlic clove. Heat honey in a saucepan, add vinegar and boil well. Now add shallot cubes, garlic and tomato cubes and cook heartily. Extinguish with tomato juice and white wine and season with pepper, salt, sugar and new spices. Finally, stir in the kitchen herbs.
Cut the frittata in half, put it on plates and pour the sauce. It goes well with baguette and leaf salad.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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