Frittata al pomodoro
Tomato Frittata
Ingredients
- 6-8 eggs depending on their size and appetites
- 4 smallish tomatoes about 200-250g/7-8 oz total, cut into wedges, or 200g (7 oz) cherry or grape tomatoes, cut in half
- A handful of fresh basil leaves to taste
- 25 g 1 oz freshly grated parmigiano-reggiano or pecorino cheese, or more to taste
- 1-2 garlic cloves
- olive oil
- salt and pepper
Optional
- 50 g 2 oz mozzarella cut into cubes, or more to taste
Instructions
- In a medium sized skillet, sauté the garlic very gently in olive oil until it is just beginning to brown around the edges. Remove the garlic.
- Raise the heat and add the tomato wedges. Sauté the tomatoes over a lively flame, tossing from time to time, until they have begun to soften and any excess liquid has evaporated. The tomatoes may caramelize some around the edges, which is fine.
- Transfer the tomatoes to a plate and let them cool for a few minutes.
- Meanwhile beat the eggs well with the grated cheese and a good pinch of salt and good grinding of black pepper. Fold in the basil leaves and the now tepid tomatoes, along with any juices they may have exuded, and if using the mozzarella cubes.
- Heat more olive oil in a 23cm/9 inch skillet. When hot, pour the egg mixture into the skillet. Stir the eggs to distribute the filling ingredients evenly. Lift the eggs to let some of the uncooked eggs flow into the bottom.
- Lower the flame and cover the skillet. Following the instructions in our post on How to Make a Frittata, proceed to cook the eggs on one side and then the other over a gentle flame.
- Set on a serving platter to cool. Serve warm or at room temperature.