Tomato, Herb and Cheese Frittata
I love making a frittata; it serves a crowd for breakfast, without having to cook individual eggs, but it also stores great in the refrigerator and can be reheated and served with a salad for lunch or dinner. I'm using fresh tomatoes, herbs and cheese in this but you can also add in leftover roasted vegetables or cooked meats like sausage or ham.
Your Time: 15 minutes Baking Time: 15 minutes
5 large eggs
2 tablespoons finely chopped herbs like Italian parsley, dill, and tarragon
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup diced tomatoes (any ripe tomato works)
1/4 cup low moisture mozzarella, cut into 1/4-inch dice
1 tablespoon extra virgin olive oil
Preheat oven to 400 degrees F.
In a medium bowl whisk together the eggs, herbs, salt and pepper. Set aside.
Heat a small, 8-inch oven-safe skillet over medium heat. Add the oil and turn the pan until the bottom and edges are coated in the oil. Pour in the eggs and then sprinkle over top the tomatoes and cheese. Use a spoon to evenly distribute the tomatoes and cheese. Leave over medium heat until the edges of the frittata just begin to set. Place the skillet in the preheated oven and cook until the center is just set. The frittata will puff up slightly and begin to brown around the edges but the center will still be golden yellow, about 15 minutes. Remove from oven and let cool slightly. Run a butter knife or offset spatula around the edges to release the sides of the frittata from the pan. Cut into wedges and serve immediately.