Sweet Potato Frittata with Tomato Salsa and Melon Soup with Ginger

Make the Salsa:

Cut the tomatoes and place them in a large bowl. Add the other salsa ingredients and mix well, seasoning with salt and pepper, and a pinch of sugar if you like.

Make the Melon Soup:

Place melon, lemon juice, ginger, and sugar in a blender or a food processor. Process until the mixture is smooth, 1 to 2 minutes. 

Chill the soup until it's cold.

For the Frittata:

Heat the broiler to its highest setting. Peel the sweet potato and cut it into small cubes. Heat a non-stick or frying pan (suitable for use under the broiler/grill) and add the olive oil. When hot, toss in the potato and shallot, and season well with salt and pepper. Cook over medium heat, turning occasionally, for about 4-5 minutes until the potatoes are just tender and lightly golden around the edges.

Lightly beat the eggs in a bowl, add the chives and pour over the sweet potatoes. Shake the pan gently to distribute the ingredients and cook over low heat, without stirring, for a few minutes until the eggs are beginning to set at the bottom and around the sides.

Place the pan under the hot broiler briefly until the top of the frittata has set. Try not to overcook the eggs or they will go rubbery. Leave to stand a minute, then run a heatproof plastic spatula around the sides of the pan and invert the frittata onto a large plate. Spoon the tomato salsa into a neat pile on top and serve immediately.