Tomato Frittata

By Dixie8686

Recipes & Menus | recipes

Tomato Frittata
Try this as a side dish, vegetarian main course, or for breakfast.

6 servings

Recipe by The River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.">The River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.

Photograph by David Loftus

August 2012

Ingredients

• 3 tablespoons olive oil
• 6 large eggs
• 3 tablespoons finely grated Parmesan
• 1 garlic clove, minced
• Sea salt and freshly ground black pepper
• 1 1/2 pounds ripe plum tomatoes (5–6 medium), cored, cut crosswise into 1/4" slices

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in cheese and garlic and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices on top of egg mixture. (Some slices may sink.)

Transfer skillet to oven and bake frittata until eggs are just set in the center, 8–10 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Summer Vegetables Slideshow.