Mini frittata roulades with cream cheese and Rosa tomatoes – Food & Home Magazine

Ingredients

• <h3>Frittata</h3>
• 4 large eggs
• 15ml (1 tbsp) cake flour
• dash of fresh cream
• salt and freshly ground black pepper, to taste
• 45ml (3 tbsp) oil
• <h3>Filling</h3>
• 300g smooth cream cheese
• 15ml (1 tbsp) fresh cream
• 5ml (1 tsp) garlic salt
• 1 bunch fresh basil, finely chopped
• a handful of fresh chives, finely chopped, plus extra to serve
• 60ml (4 tbsp) extra virgin olive oil
• 150g Rosa tomatoes, halved