FRITTATA, FRESH TOMATO FRITTATA
Whether for breakfast or lunch, frittatas are quick and easy to fix. You can cook them in any oven-proof pan and since you don’t have to turn them, even the clumsy among us can turn out beautiful frittatas. Use this recipe as a basis to make any frittata that you like. This frittata recipe showcases the fresh tomatoes of summer along with Italian herbs.
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Fresh Tomato Frittata Recipe
• 1 small onion, diced
• 2 tablespoons vegetable oil
• 9 large eggs
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon crushed, dried oregano
• 1 teaspoon dry basil
• 4 to 6 thin slices of mozzarella cheese
• 2 ripe tomatoes
1. Sauté the onion in oil in a 10-inch oven-proof skillet until it is tender. Remove the pan from the heat.
2. Whisk the eggs, parmesan, salt, pepper, oregano, and basil in a bowl. Pour the egg mixture into the skillet and stir.
3. Bake for ten to twelve minutes at 350 degrees or until the egg is almost set. Remove from the oven. Arrange the slices of cheese on the frittata. Set the oven on broil.
4. With the eggs about five inches away from the elements, broil the frittata for about three minutes or until the cheese is melted and bubbly. Remove the frittata from the oven.
5. Pile thin slices of tomato on the frittata. Serve hot.
Baker’s Note: We prefer fresh, uncooked tomatoes on our frittatas—but that’s just our preference. If you prefer, add the tomatoes with the cheese and broil the tomatoes.