Tomato Frittata with Fresh Herbs

Tomato Frittata with Fresh Herbs
Staff Writer
Tomato Frittata with Fresh Herbs

Viviane Bauquet Farre

Tomato Frittata with Fresh Herbs

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!

See all tomato recipes.

4
Servings
158
Calories Per Serving
Deliver Ingredients

Ingredients

For the tomatoes

  • 3  Tablespoons  extra-virgin olive oil
  • large cloves garlic, chopped finely
  • 1/4  Cup  finely chopped Italian parsley
  • 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

  • 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.

Nutritional Facts

Total Fat
14g
20%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
14mg
5%
Carbohydrate, by difference
4g
3%
Protein
4g
9%
Vitamin A, RAE
38µg
5%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
171mg
17%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
18mg
6%
Phosphorus, P
109mg
16%
Selenium, Se
4µg
7%
Sodium, Na
248mg
17%
Water
24g
1%
Zinc, Zn
1mg
13%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.