Easy eggs and abundant tomatoes come together in this quick-to-table, use-your-produce recipe.
Serves 6
Ingredients:
- 3 tablespoons olive oil
- 6 large eggs
- 3 tablespoons finely grated Parmesan
- 1 garlic clove, minced
- Sea salt and freshly ground black pepper
- 1 1/2 pounds ripe plum tomatoes (5–6 medium), cored, cut crosswise into 1/4′ slices
Directions:
- Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in cheese and garlic and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices on top of egg mixture. (Some slices may sink.)
- Transfer skillet to oven and bake frittata until eggs are just set in the center, 8–10 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.
Have more produce to use? Find more recipes like this here.
Recipe from Bon Appetit, by The River Caf Classic Italian Cookbook by Rose Gray, Ruth Rogers Michael Joseph 2009 Copyright Rose Gray, Ruth Rogers 2009
