Tomato frittata with fresh herbs

By • June 27, 2013 0 Comments

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Author Notes: This summery frittata is packed with wonderful flavors. Thyme, oregano and parsley impart their exquisite aromatics, while the tomatoes keep the frittata deliciously moist.

A perfect dish to make when tomatoes are at their peak!
Viviane Bauquet Farre


Serves 4

For the frittata

  • 8 large organic eggs
  • 1/4 cup finely grated Parmesan
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon finely chopped fresh oregano
  • 1/2 tablespoon sea salt
  • freshly ground black pepper to taste
  • 3 tablespoons extra virgin olive oil for the pan

For the tomatoes

  • 3 tablespoons extra virgin olive oil
  • 4 large garlic cloves – skinned and finely chopped
  • 1/4 cup finely chopped Italian parsley
  • 4 medium ripe tomatoes (1 1/2 lbs) (680gr) – seeded and cut in 1? pieces
  • 1/4 teaspoon sea salt
  • freshly ground black pepper to taste
  1. In a small mixing bowl, whisk together the eggs, Parmesan, thyme, oregano, salt and pepper. Set aside.
  2. To sauté the tomatoes – Heat a large heavy-bottomed skillet over high heat. Add the oil, garlic and parsley and sauté for 30 seconds to 1 minute until parsley starts to wilt. Add the tomatoes and sauté for an additional 2 to 3 minutes, until they soften but do not fall apart. Add the salt and pepper, mix well and transfer to a bowl to cool.
  3. Heat a large non-stick frying pan over medium-high heat. Add the olive oil and spread it evenly over the surface of the pan. Pour in the egg mixture. As the eggs begin to set around the edge of the pan, use a spatula to push the edges to the center and tilt the pan so that the raw egg fills in any bare sections. When the eggs begin to set, spoon the tomatoes on top, reduce heat to medium and continue sautéing until the frittata is almost set and the bottom is golden brown. Invert the frittata onto a large plate and slide it back into the pan top-side-down. Continue cooking until the bottom is just set, only about 30 seconds.
  4. Transfer to a large platter and serve warm. I like to serve the frittata with leafy green salad, alongside roasted baby red potatoes with lemon and bay leaves.

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