Tomato Frittata

By Demi

Ingredients

• 12 eggs
• 1 can (28oz) diced tomatoes
• 2 tbsp chopped parsley
• 2 tbsp oregano
• 2 tbsp thyme
• 2 tbsp mint
• 1 tsp salt
• 1/2 freshly ground black pepper
• 2 tbsp olive oil
• 1 6oz can tomato paste
• 6 oz cheddar cheese, grated

Details

Servings 6

Preparation

Step 1

Preheat oven to 375F.

Whisk eggs in a large bowl. Add chopped tomatoes, parsley, oregano, thyme, mint, salt, and pepper. Stir to combine.

Heat olive oil in a 9" skillet over medium-high setting. When hot, carefully pour in the tomato and egg mixture and cook without stirring. When sides of frittata begin to set, place skillet in oven. Bake until eggs in center barely set, about 15 minutes. Let frittata cool in skillet for 5 minutes, then run a knife around its perimeter. Set an oven proof plate on top of skillet and, holding plate to skillet with both hands, gently flip over. Lift off skillet and set aside.

Combine tomatoe paste and cheese in a bowl. Using a spatula, evenly spread mixture on top of frittata. Return to oven and bake until cheese melts and slightly bubbles, 7-10 minutes more. Slice into wedges and serve.