Viviane Bauquet Farre
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.
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.
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.