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Tomato Frittata With Herbs

vbauquetfarre's picture
Ingredients
For the frittata
  Organic eggs 8 Large
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Fresh thyme leaves 2 Tablespoon
  Fresh oregano leaves 1 Tablespoon, finely chopped
  Sea salt 1⁄2 Teaspoon
  Ground black pepper To Taste
  Extra virgin olive oil 3 Tablespoon
For the tomatoes
  Garlic 4 Clove (20 gm), finely chopped
  Italian parsley 1⁄4 Cup (4 tbs), finely chopped
  Ripe tomatoes 4 Medium, chop (seeded and cut in 1″ pieces)
  Sea salt 1⁄4 Teaspoon
For the mache salad and lemon vinaigrette
  Green lettuce 1 Bunch (100 gm), rinsed
  Lemon juice 1 Tablespoon
  Extra virgin olive oil 4 Tablespoon
  Salt 1 Pinch
  Pepper To Taste
Directions

GETTING READY
1. Finely chop the fresh oregano, garlic and Italian parsley, set aside.
2. Cut the stems and de seed the tomatoes, cut the tomatoes into 1 inch pieces, set aside.
3. Remove the leaves from the thyme stems, set aside.
4. Rinse the green lettuce and set aside.

MAKING
5. In a bowl whisk together the eggs, Parmesan, thyme, oregano, salt and pepper. Set aside.
6. Preheat a large heavy-bottomed skillet over high heat; pour oil and sauté the garlic and parsley, sauté for 30 seconds to 1 minute.
7. Add the tomatoes and sauté for another 2-3 minutes or until they are soft but do not fall apart, sprinkle salt and pepper, give it a stir and transfer it in a bowl to cool.
8. Preheat a nonstick frying pan over medium high heat, pour olive oil and spread evenly over the pan, pour the egg mixture and once the eggs begin to set around the edges.
9. Using a spatula push the eggs towards the center, and tilt the pan so that the raw eggs spread in the bar sections, do this step twice.
10. Add the tomatoes on top and reduce the heat to medium and continue to cook for 5-6 minutes or until the frittata is almost set and the bottom has turned golden brown.
11. Turn off the heat and remove the pan from the stove, place a large plate on top and invert the frittata on the large plate.
12. Place the pan back on the stove and medium high heat, slide back the frittata with the top side down and continue to cook for 30 seconds.
13. Turn off the heat and remove the pan from the stove.
14. In a bowl combine lemon juice, extra virgin olive oil and sprinkle salt and pepper, mix well.

FINALIZING
15. Place the green lettuce next to the frittata slice on a serving plate and drizzle the lemon vinaigrette on top.

SERVING
16. Serve a nice slice of the frittata with fresh green leafy green salad on the side.

Things You Will Need
large heavy-bottomed skillet
Mixing bowl
Whisk
non-stick frying pan

Recipe Summary

Difficulty Level: 
Medium
Channel: 
DiabeticLiving
Cuisine: 
Italian
Course: 
Breakfast
Taste: 
Savory
Method: 
Fried
Dish: 
Omelette
Ingredient: 
Egg
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Servings: 
4

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