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Tomato Frittata with Fresh Herbs Recipe
Aug 08, 2012 @ 5:41 PM
Posted by
Daily Value: 20%
Servings: 4
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 395Daily Value: 20%
Servings: 4
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 32g | 49% |
| Saturated | 7g | 36% |
| Trans | 0g | 0% |
| Carbs | 11g | 4% |
| Fiber | 3g | 13% |
| Sugars | 5g | 0% |
| Protein | 17g | 34% |
| Cholesterol | 377mg | 126% |
| Sodium | 703mg | 29% |
| Calcium | 201mg | 20% |
| Magnesium | 45mg | 11% |
| Potassium | 624mg | 18% |
| Iron | 4mg | 20% |
| Zinc | 2mg | 13% |
| Vitamin A | 2416IU | 48% |
| Vitamin C | 31mg | 52% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 1mg | 30% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 19% |
| Folic Acid (B9) | 83µg | 21% |
| Vitamin B12 | 1µg | 16% |
| Vitamin D | 2µg | 1% |
| Vitamin E | 5mg | 26% |
| Vitamin K | 98µg | 123% |
| Fatty acids, total monounsaturated | 19g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
For the tomatoes:
- 3 tablespoons extra-virgin olive oil
- 4 large cloves garlic, chopped finely
- 1/4 cup finely chopped Italian parsley
- 4 medium-sized ripe tomatoes (1 1/2 pounds total), seeded and cut into 1-inch pieces
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
For the frittata:
- 8 large eggs, preferably organic
- 1/4 cup finely grated Parmesan
- 2 tablespoons fresh thyme leaves
- 1 tablespoon finely chopped fresh oregano
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 tablespoons extra-virgin olive oil
DIRECTIONS
For the tomatoes:
Heat a large heavy-bottomed skillet over high heat. Add the oil, garlic, and parsley and sauté until the parsley starts to wilt, about 30-60 seconds. Add the tomatoes and sauté until they soften but do not fall apart, about 2-3 minutes. Season with the salt and pepper, mix well, and transfer to a bowl to cool.
For the frittata:
In a small mixing bowl, whisk together the eggs, Parmesan, thyme, oregano, salt, and pepper. Set aside.
Heat a large, nonstick 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 the 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.
Transfer to a large platter and serve warm.
Recipe Details
Click here to see more recipes from FoodAndStyle.com
Servings: 4Cuisine: Italian
Special Designations: Kid-friendly
