Tomato Fritatta

This is a fairly standard dish that can be found in many different cookbooks. It can be served as an appetizer or as a unique side dish along with your main course. I like it because it is simple, elegant and nutritious. It is also versatile...try adding some chopped onions and ground sausage and you've got an all-in-one, terrific breakfast!

A variation of a recipe I found in Bon Appetit.

Dec 17, 2014
Tomato Frittata
  • 2 Tbsp olive oil
  • 3 large eggs
  • 2 Tbsp grated parmesan cheese
  • 1 minced garlic clove
  • 3 ripe tomatoes / sliced
  • Sea salt & ground pepper
  • parsely



With the ingredients above, I use a small-medium fry pan (about 7 inches). Preheat oven to 350 degrees. Heat oil in the fry pan over med-high heat. Lightly beat eggs in a small bowl. Add in cheese and garlic and season with S&P. When oil is hot, add egg mixture into pan and wait about a minute, then add the tomato slices. Continue cooking until edges begin to turn golden brown at which point you will transfer the pan into the hot oven to continue to bake.
The eggs should be completely set in 7-8 minutes. Remove from oven and slide frittata onto a plate, garnish with fresh parsely. You can slice and serve immediately, or its just as good warm or even at room temperature.
Serves 4.

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