By Martha Rose Shulman
- Total Time
- 45 minutes
- Rating
- 4(292)
- Notes
- Read community notes
One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature.
Featured in: Tomatoes Pack a Nutritional Punch
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Ingredients
Yield:Four to six servings
- 1¼pounds ripe, locally grown tomatoes
- 1 or 2garlic cloves (to taste), minced or puréed
- Salt
- freshly ground pepper
- 1tablespoon fresh marjoram leaves or 2 teaspoons fresh thyme leaves
- 8large eggs
- 2tablespoons low-fat milk
- 1tablespoon extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
137 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 396 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Divide the tomatoes into two batches. Slice one batch into rounds (about ⅓ inch thick), and seed and chop the other batch. Toss the chopped tomatoes in a bowl with the garlic and salt and pepper to taste.
Step
2
Beat the eggs in a bowl, and stir in salt and pepper to taste, milk and half the marjoram or thyme. Stir in the chopped tomatoes.
Step
3
Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a wooden or plastic spatula in your other hand, so as to let layers of eggs form during the first few minutes of cooking. Once a few layers of egg have cooked, arrange the tomato slices on top of the frittata, turn the heat down to low and cover the pan. (Use a pizza pan if you don’t have a lid that will fit your skillet.) Cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with the spatula, tilting the pan so that the bottom doesn’t burn. The eggs should be just about set; cook a few minutes longer if they’re not.
Step
4
Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching carefully to make sure the top doesn’t burn. (At most, it should brown very slightly and puff under the broiler.) Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for 5 to 15 minutes. Sprinkle on the remaining marjoram or thyme. Loosen the edges with the spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, at room temperature or cold.
- Advance preparation: You can prepare the tomatoes several hours before you make the frittata. Pour off the juice that accumulates in the bowl before mixing the tomatoes with the eggs. The frittata will hold in the refrigerator for up to a day.
Ratings
4
out of 5
292
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Cooking Notes
Tom
This is the 2nd recipe I've seen recently calling for a non stick skillet to be placed under a broiler. Yet everything I've ever read about this is that you should never put a non stick skillet in the oven and especially not under the broiler due to toxic gasses released.
kmel
Added some sautéed diced red onion to the tomato/egg mixture and a little bit of feta cheese.
Figaro
Re toxic teflon, et al: Be very careful about using these utensils. This is especially important if you have a companion parrot (or any bird). The fumes created from overheating these substances can kill your bird, a tragic outcome for using a cooking shortcut. Better to use a well cured iron or French steel skillet. The carbon steel skillet I use is invariably non-stick.
Jo L.
This makes a nice lunch for a summer day. Especially with good bread and butter and a crisp green salad--the usual! And of course you can scatter some Parmesan or feta or cheddar on the top at the end. Even my fiercely carnivorous husband likes it.
NJ cook
I used to follow the broiler routine for frittatas but found that the eggs got tough and stuck to the pan. There is only so much butter or oil I'm willing to use, and I wouldn't put a nonstick frying pan in the oven or especially under the broiler. I now use a different technique, placing the pan in a preheated medium oven for 20-30 minutes. It doesn't take much longer and the results are improved.
I make large frittatas for my solo household and enjoy them for days.
Josh
Don't manufacturers generally tell you not to put nonstick pans in the oven? Or is that outdated advice?
AEB
This was delicious, it just needed more seasoning than the recipe called for.
Darin
I used a well seasoned cast iron skillet. Didn’t stick and kept things safe. Recipe was good. Agree with recommendations to add cheese and/or onion for additional flavor.
Lindsey Black
Add minced garlic to your pan for a few minutes before adding egg mixture. Seems to add more flavor overall.
Altoon
Cast iron is non-stick and goes under the broiler with no ill effects. They are the best pans to use for pretty much everything.
Gaby
Really nice. Made it with fresh oregano since that's what I had on hand.
Karen S
I tried this last night and while it was delicious with wonderful seasonal tomatoes, I had an enormous amount of liquid (I believe from the tomatoes) and it took quite an effort on the stove and in the oven to eliminate. The eggs were cooked, but the top was soggy with the (I'm assuming) juice from the tomatoes. Any suggestions?
Dunnkit
Didn't use a nonstick pan. Used a good ol'cast iron skillet. Sautéed up some leeks, prosciutto and garlic, then dumped the egg mix on top instead of the layering technique. Gently layered the sliced tomatoes. Baked until set, in a 350 oven, probably for 20-25 minutes. Finished by sprinkling a fine layer of parm and broiled until lightly browned. Easy and satisfying.
Altoon
Gee, a non-stick pan that goes beautifully in the oven and under the broiler is cast iron, the best choice for cooking.
Kathy
What a great recipe! I made a batch & a half, and used a couple tablespoons of basil pesto that I had just made. Used oven roasted tomatoes with the egg mixture, and threw in some chopped up prosciutto. Used fresh sliced homegrown tomatoes on top & sprinkled with chopped fresh basil while cooling. Delicious!!! Such a flexible and adaptable recipe! I used a 12” cast iron skillet & it was perfect for a dozen eggs.
Chef Carlos
Made this frittata but added nicely crisped bacon and jarlsberg cheese because I wanted something more substantial. Also used heavy cream. It produced a wonderfully light and savory summer dinner al fresco. I think of recipes as a canvas and often improvise because why not!
Allison
This is the 2nd recipe I've seen recently calling for a non stick skillet to be placed under a broiler. Yet everything I've ever read about this is that you should never put a non stick skillet in the oven and especially not under the broiler due to toxic gasses released.
gjones
I made this per the recipe using a cast iron skillet with green onion added to the garlic and English cucumber and finished with fresh grated Parmesan Next time I will do the same but will seed the slices and add a touch of balsamic vinegar before I put the pan under the broiler. My wife and really enjoyed this and will enjoy the leftover tomorrow
Anne
This was okay. I suspect it suffered from winter tomato syndrome, so I will take another stab at it in summer. I added some cheddar, as suggested, but I think next time I will also add red onion. Did throw in some leftover arugula, which added a nice texture and colour.
David
Good, but we had good tomatoes, so may not always be good.
NJ cook
I used to follow the broiler routine for frittatas but found that the eggs got tough and stuck to the pan. There is only so much butter or oil I'm willing to use, and I wouldn't put a nonstick frying pan in the oven or especially under the broiler. I now use a different technique, placing the pan in a preheated medium oven for 20-30 minutes. It doesn't take much longer and the results are improved.
I make large frittatas for my solo household and enjoy them for days.
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