Tomato Frittata with Fresh Herbs

Staff Writer
Tomato Frittata with Fresh Herbs
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
392
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
32g
49%
Sugar
4g
N/A
Saturated Fat
7g
36%
Cholesterol
377mg
100%
Protein
17g
34%
Carbs
11g
4%
Vitamin A
253µg
28%
Vitamin B12
1µg
16.2%
Vitamin B6
0.4mg
18.7%
Vitamin C
29mg
49%
Vitamin D
2µg
1%
Vitamin E
5mg
25%
Vitamin K
96µg
100%
Calcium
213mg
21%
Fiber
3g
13%
Folate (food)
77µg
N/A
Folate equivalent (total)
77µg
19%
Iron
4mg
22%
Magnesium
45mg
11%
Monounsaturated
19g
N/A
Niacin (B3)
1mg
5%
Phosphorus
295mg
42%
Polyunsaturated
4g
N/A
Potassium
540mg
15%
Riboflavin (B2)
0.5mg
31.8%
Sodium
602mg
25%
Thiamin (B1)
0.1mg
7.2%
Zinc
2mg
13%

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