Tomato Frittata
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This frittata is perfect, especially with fresh and local ripe tomatoes, for brunch or dinner!
Servings:
Calories: 190kcal
Ingredients
- 1¼ pounds ripe tomatoes
- 2 garlic cloves (peeled and finely minced)
- 1 tablespoon fresh basil leaves (or fresh marjoram, oregano, or 2 teaspoons thyme)
- 8 eggs
- 2 tablespoons milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Preheat the broiler, with the rack no higher than halfway up in the oven
- Divide the tomatoes into two batches. Cut one batch into round slices, about ⅓ inch thick. Seed and chop the other batch, and discard the seeds and juice. Set these all aside
- In a large bowl, beat the eggs, then the milk. Stir in the garlic, salt, pepper and basil (or other herbs). Stir in the chopped tomatoes
- Place a 10” oven-proof skillet over a medium/medium-high heat. When it’s heated, add the olive oil. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready
- Pour in the egg mixture. Tilt the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly while lifting up the edges of the frittata with a wooden or heat-proof silicone spatula. This will let you tip streams of egg over the sides of the frittata, and into the pan. Do this three to four times
- Arrange the tomato slices on top of the frittata, turn the heat down to low and cover the pan. Cook for 10 minutes, shaking the pan gently every few minutes. From time to time, remove the lid and loosen the bottom of the frittata with the spatula, tilting the pan so that the bottom doesn’t burn. The eggs should be just about set after 10 minutes. Cook a few minutes longer if they’re not
- Once the eggs are mostly set, place the pan under the broiler, not too close to the heat, for one to three minutes. The top should be slightly browned and puffy
- Remove from the oven, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for 5 to 15 minutes. Loosen the edges with the spatula, and carefully slide from the pan onto a large round platter
- Sprinkle on the extra basil, marjoram or thyme to garnish before serving, and cut into wedges. This can be served hot, warm, at room temperature or cold
Nutrition Facts
Tomato Frittata
Serving Size
4 g
Amount per Serving
Calories
190
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
328
mg
109
%
Sodium
426
mg
19
%
Potassium
480
mg
14
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
13
g
26
%
Vitamin A
1696
IU
34
%
Vitamin C
20
mg
24
%
Calcium
78
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.