Summer Tomato Frittata

July 13, 2015

Summer Tomato Frittata




I love frittatas.
I love frittatas probably more than you do.
I know, I know, it’s a bold statement to make, but I really love frittatas.

Cherry Tomato




I love ‘em because they’re fast to make.
I love ‘em because they’re so easy to make.
I love ‘em because they’re healthy.
I love ‘em because they’re delicious.
I also love frittatas because they’re portable.
Perfect to carry to work, great for a summer picnic, for brunch or better yet — breakfast for dinner. They’re also great for quick and easy weeknight meals when you want something good and filling but have zero time to make anything elaborate.

Summer Tomato Frittata




I love frittatas but oddly enough, I have posted only three recipes for frittatas on TheIronYou.
One with quinoa, one with grated zucchini, and a Holiday frittata with bell red pepper, peas, and onions.
So today I present you with a Summer Tomato Frittata.
It’s made with lots of cherry tomatoes. Because nothing says summer like sweet and juicy cherry tomatoes.
So I sliced them and topped the frittata. A bit of Parmesan cheese and BOOM! an epic frittata that everyone will love.

Summer Tomato Frittata




Oh, one last thing. If you want to start an argument about who loves frittatas more, bring it on. I’m ready…

Summer Tomato Frittata


Summer Tomato Frittata                                                                                            Print this recipe!

Ingredients
Serves 4

4 large eggs
1 tablespoon milk (your choice of milk)
2 tablespoons marinara sauce or tomato sauce
3 tablespoons grated Parmesan cheese, divided
2 teaspoons olive oil
1 cup cherry tomatoes, sliced
½ teaspoon fine grain sea salt
Ground black pepper to taste

Directions

In a large bowl beat the eggs with the milk, salt, and pepper to taste.
Beat in the marinara sauce and one tablespoon of the Parmesan cheese.
Heat the olive oil over medium heat in a heavy, 8-inch ovenproof pan (or a cast iron skillet)
Pour in the egg mixture, scraping in every last bit with a heatproof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface.
Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
Cook until one third of the mixture is still liquid. Top with the tomatoes, overlapping. Sprinkle with remaining Parmesan cheese
Turn down the heat to low, cover and cook for 10 minutes. From time to time, remove the lid, and loose the bottom of the frittata with a wooden spatula.
The bottom should have a golden color and the eggs should be just about to set (make sure it doesn’t burn).
In the meantime, heat the broiler.
Uncover the pan and place under the broiler, not too close to the heat, for about 3 minutes, watching carefully to make sure the top doesn’t burn.
Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for 10 minutes.
Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds.
Serve hot, warm, at room temperature or cold.

Nutrition facts

One serving yields 182 calories, 15 grams of fat, 4 grams of carbs, and 8 grams of protein.

30 comments:

  1. I want to eat this because it looks like pizza!

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  2. Haha, I'm with Anna! Pizza frittatas for all! What a great protein-packed meal, and you're right about how quick it is to put together. Gotta love eggs! :-)

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    1. I should have called it pizza frittata, it totally makes sense...

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  3. Ok, here is the deal. I love fritattas so much I would marry one.

    HA! Who's bringing it NOW??????

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    1. I would marry one, divorce it and then marry it again.
      BAM, in yo face! :D

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  4. Hah! No fight from me - dude, you win! Can you imagine this with bacon? Ohhohoho!

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    1. With bacon this frittata achives 'LEGEND' status...

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  5. Frittatas are just kinda the best and those tomatoes- ahhh soo fresh and delish :) Pinning!

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  6. I do love frittatas too. But I believe I may love them less than you do. At least I haven't made any for over a year. And I totally agree - sweet juicy tomatoes sound perfectly summer. I would say tomatoes and loads of basil sound even better, in my book. Well done, Mike!

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    1. You haven't made frittatas for over a year? How come we still talk to each other?

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  7. Haha I won't challenge your love for frittata, but I am also a huge fan of eggs in particular. And now I am hungry and want a big slice of this!

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    1. You should make it then, it's sooooo good!

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  8. Nope, you can't love frittatas more than me. It's nearly impossible ;) This frittata looks AMAZING! And, I agree; it reminds me of a pizza frittata, which is ALWAYS a good thing :)

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    1. Impossible you say? I don't think so, I really don't think so...

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  9. This looks delicious, Mike- Frittatas are amazing to make in advance and eat cold. ;)

    Those tomatoes take it to the next level and basil too? Winning.

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  10. Lisa M Prima CunninghamJuly 13, 2015 at 7:07 PM

    Looking forward to trying this frittata recipe this week since we have quite a few Sweet 100's in the garden. I too love frittatas and make one once a week. I love a slice heated in the toaster oven for breakfast, a room temperature snack when I get home from work and sometimes a slice in-between a piece of focaccia. My Noni and Mom always made them and I carry on this tradition with whatever veggies we have on hand-swiss chard, spinach, kale, asparagus, Italian zucchini, artichoke hearts. Yet I have never used tomatoes in one so thank you for sharing this recipe.

    I made your pesto meatballs last week and they were yummy. I enjoy reading your recipes, they are good and make me laugh and I too like sweating buckets in a Bikram Yoga class. Have a great day.

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    1. Thank you so much Lisa for stopping by and leaving such an awesome comment. I'm psyched that you enjoyed the pesto meatballs and I love that you are a fellow Bikram yogi *High-Five*

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  11. wow, damn delicious way for starting a day!!!
    i just made cherry tomato confit and i'm gonna use it fr this recipe....
    Dedy@Dentist Chef

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  12. How do you know how much I like frittatas? I think it's rediculous for you to make claims that you like them more than me. How dare you? I challenge thee to a duel, sir. A duel of frittata eating. With swords. Seriously, though, this frittata looks amazing, Mike. You win. #WolfpackDuels

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    1. Let all know that I take up the gauntlet without hesitation, fear, or wavering confidence. Consider your challenge met.
      #WolfpackDuels

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  13. Wow. Frittata fightin' words. Lucky for you I'm kinda a sissy (I mean, I AM a girl), so you can go ahead and win this time. But just this once, because I have a love affair with eggs, so I'm being super generous by letting you win. Your summer tomato Frittata looks absolutely perfect! Love the color and the use of juicy plump tomatoes (with a BAM of salty parmesan). I'm going to add a touch of fresh basil, but ONLY because I have a crazy abundance that needs to be used. Cheers and thanks for sharing your (kinda scary) love of frittatas! ♡Cheers!

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  14. Hi Mike, no fight with me but I do love a mean frittata anytime of the day and meal and this frittata looks pretty delicious!

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  15. But seriously, where on earth do you get such BRIGHT RED TOMATOES!!!

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    1. Farmers' Market my friend, farmers' market...

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  16. No arguments from me, I'm more of a veggie scramble person myself, but I think the 1 thing that tips the scale is the frittata is portable - looks like frittata wins!

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