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.
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.
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.
Oh, one last thing. If you want to start an argument about who loves frittatas more, bring it on. I’m ready…
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
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.
One serving yields 182 calories, 15 grams of fat, 4 grams of carbs, and 8 grams of protein.