Breakfast, lunch, or dinner – frittatas are great any time of day. The best part is you can add whatever you like! Whether you only have a handful of herbs or are down to your last head of garlic, frittatas are the perfect way to utilize what's left in the kitchen. Traditionally an Italian dish, frittatas were whipped up with leftovers or what little remained in the fridge. The fact that the dish was fried, friggere, in a skillet is how it got its name. Usually served as a snack or appetizer, frittatas are easy to toss together to curb the appetite.
In this recipe, simmered tomatoes ooze out their flavorful juices to be immersed into the eggs. Rather than just adding them in right before the bake, the cooked down tomatoes provide a wonderfully unique flavor you won't get in other recipes. Be sure to salt the tomatoes before using. Salt will help break down the tomatoes, and in this recipe, you want the juices to run. While you can use your choice of tomato, Roma is recommended, as it is great for cooking. Enjoy!
4 Roma tomatoes
½ yellow onion
3 tbsp. olive oil
½ tsp. paprika
¼ tsp. salt, plus dash for tomato
¼ tsp. pepper
pinch fresh herbs of your choice (optional)
- Preheat oven to 375 degrees Fahrenheit.
- Dice the tomatoes and sprinkle with salt. Let rest for five minutes. Chop onion and set aside.
- Coat 10-inch cast iron skillet (make sure it is very well seasoned, since we will be cooking with tomatoes) with olive oil and heat on medium. Add tomatoes to skillet and simmer for 8 minutes. Add onion and cook another 2 minutes.
- Whisk eggs in a small bowl and pour in skillet. Stir in paprika, pepper, and salt. Cook for roughly 5 minutes or until eggs begin to set and pull away from the side.
- Cover with foil and bake for 10 minutes. Remove foil and bake an additional 5 minutes. Poke a toothpick into the middle; if it comes out clean the frittata is done. If not, bake a few more minutes. Garnish with herbs.