Best Tomato Frittata With Thyme Recipes

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FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)



Frittata (with Bacon Spinach Tomato and Swiss) image

The easiest tastiest Frittata recipe! It's made with plenty of eggs, rich bacon, vibrant brightly flavored tomatoes, fresh spinach and creamy Swiss cheese. What more could you want for breakfast?

Provided by Jaclyn

Categories     Breakfast

Time 55m

Number Of Ingredients 9

8 oz. bacon, (chopped (8 slices))
3 oz. fresh spinach, (roughly chopped (3 packed cups))
8 large eggs
1/4 cup half and half
1/2 tsp onion powder
1/4 tsp garlic powder
Salt and freshly ground black pepper, (to taste)
1 cup grape tomatoes, (halved)
2/3 cup (2.8 oz) shredded swiss cheese

Steps:

  • Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
  • Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
  • Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
  • Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
  • In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
  • Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
  • Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.

Nutrition Facts : Calories 313 kcal, Carbohydrate 3 g, Protein 16 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 259 mg, Sodium 375 mg, Sugar 1 g, ServingSize 1 serving

ONION AND THYME FRITTATA



Onion and Thyme Frittata image

This recipe is an adaptation of a Provençal frittata that agricultural workers traditionally carried to the fields for the midmorning repast. The French call it the "harvest omelet."

Provided by Martha Rose Shulman

Categories     breakfast, weekday, main course

Time 1h40m

Yield Six servings

Number Of Ingredients 10

3 cups finely chopped onion (slightly more than 1 pound onions)
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
Salt to taste
2 garlic cloves, minced
1 tablespoon fresh thyme leaves
8 eggs
Salt
freshly ground pepper
2 tablespoons low-fat milk

Steps:

  • Place the chopped onions in a bowl, cover with water and add the vinegar. Soak for one hour or longer. Drain, rinse and dry on paper towels. (Note: This step is optional, but the onions will be milder if you do it.)
  • Heat 2 tablespoons of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the onions. Cook, stirring often, until tender, about five minutes. Add a generous pinch of salt, the garlic and the thyme. Continue to cook, stirring often, until the onions are lightly colored but not browned, about five more minutes. Remove from the heat, and allow to cool slightly.
  • Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk and onions. Clean and dry the pan. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. 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 and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for one to three minutes. Watch very 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, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 359 milligrams, Sugar 4 grams, TransFat 0 grams

ZUCCHINI AND TOMATO FRITTATA



Zucchini and Tomato Frittata image

Serve this hearty egg dish at breakfast, lunch, or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Number Of Ingredients 9

1 tablespoon olive oil
1 small onion, finely diced
3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
8 large eggs
1/4 cup milk
3/4 cup shredded shredded white cheddar
3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Steps:

  • Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
  • In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
  • Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

Nutrition Facts : Calories 163 g, Fat 11 g, Fiber 1 g, Protein 11 g

CHERRY TOMATO, SAUSAGE, ARUGULA, RICOTTA FRITTATA



Cherry Tomato, Sausage, Arugula, Ricotta Frittata image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pint cherry tomatoes
2 tablespoons olive oil, plus extra-virgin olive oil for garnish
1 tablespoon aged balsamic vinegar
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1 tablespoon canola oil
12 ounces mild or hot (or combination of both) Italian sweet sausage
8 large eggs
1 cup grated provolone cheese
1/4 cup grated Romano cheese
2 ounces baby arugula
1/4 cup chopped fresh parsley, plus whole leaves for garnish
12 ounces fresh ricotta cheese
4 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F. Toss the tomatoes with the olive oil, vinegar and thyme leaves and season with salt and pepper. Put in a small baking dish in one layer and roast until completely soft and the juices have evaporated, about 30 minutes. Let cool slightly. Leave the oven on. Heat the canola oil in a 10-inch nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown, and then transfer to a paper-towel-lined plate using a slotted spoon. Remove the fat from the pan. Whisk the eggs in a large bowl until light and fluffy. Fold in the drained sausage, tomatoes, provolone and Romano cheeses, arugula and chopped parsley and sprinkle with salt and pepper. Season the ricotta with salt and pepper as well and set aside. Heat the butter in the nonstick pan. Add the egg mixture and stir to evenly distribute the ingredients using a heatproof rubber spatula. Cook until the eggs set on the bottom and around the sides of the pan, and then transfer to the oven. Bake until the eggs are cooked through and the top is lightly golden brown, 20 to 25 minutes. Loosen around the sides of the pan with a rubber spatula and flip onto a serving platter or cutting board. Top with the ricotta and drizzle with extra-virgin olive oil. Grind some black pepper over the top, and scatter the whole parsley leaves over all.

TOMATO FRITTATA WITH FRESH MARJORAM OR THYME



Tomato Frittata With Fresh Marjoram or Thyme image

One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, appetizer, main course

Time 45m

Yield Four to six servings

Number Of Ingredients 8

1 1/4 pounds ripe, locally grown tomatoes
1 or 2 garlic cloves (to taste), minced or puréed
Salt
freshly ground pepper
1 tablespoon fresh marjoram leaves or 2 teaspoons fresh thyme leaves
8 large eggs
2 tablespoons low-fat milk
1 tablespoon extra virgin olive oil

Steps:

  • Divide the tomatoes into two batches. Slice one batch into rounds (about 1/3 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 3 grams, TransFat 0 grams

FRITTATA WITH SUN-DRIED TOMATOES AND THYME



Frittata With Sun-Dried Tomatoes and Thyme image

I recently discovered frittatas. This is one of those beautiful variations that is not only a pleasure to eat, but you feel good doing it. Found in "The Practical Guide to Using Herbs". Makes a wonderful breakfast or brunch. Hope you all enjoy

Provided by MechanicalJen

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

6 sun-dried tomatoes
4 tablespoons olive oil
1 onion, finely chopped
4 teaspoons thyme, dried or 4 tablespoons thyme, fresh
6 eggs
2/3 cup parmesan cheese
salt
pepper

Steps:

  • Place tomatoes in small bowl and pour enough hot water just to cover. Let soak for 15 minutes.
  • Remove from water and pat try. Slice tomatoes into thin strips.
  • Heat oil in large non-stick pan. Stir in chopped onion and cook 5-6 minutes, until golden.
  • Stir in tomatoes and thyme. Cook over a moderate heat for 2-3 minutes, stirring occasionally. Season with salt and pepper.
  • Beat eggs lightly in a separate bowl. Stir in 3 tbsp of the tomato soaking water and the parmesan.
  • Raise the heat under the pan. When oil begins to sizzle, add eggs. Mix quickly into other ingredients and stop stirring.
  • Lower heat to moderate and cook 4-5 minutes, until base is golden and the top puffed.
  • Take a large plate, place it upside down over the pan. Holding it firmly with oven gloves, turn pan and the frittata over onto it. Slide frittata back into pan and continue cooking for 3-4 minutes, until golden on second side.
  • Remove from heat, cut into wedges and serve.

Nutrition Facts : Calories 321.1, Fat 25.8, SaturatedFat 7.1, Cholesterol 331.9, Sodium 423.9, Carbohydrate 5.8, Fiber 0.8, Sugar 3, Protein 16.6

TOMATO FRITTATA



Tomato Frittata image

You say tomato, I say Frittata. Tomatoes are so good for you. I found this recipe in a WebMD magazine at my Dr's office.

Provided by Barb G.

Categories     Breakfast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
2 teaspoons olive oil
salt and pepper
2 large eggs
1/2 cup egg substitute
1/2 cup swiss cheese or 1/2 cup sharp cheddar cheese, shredded
cooking spray
1 large vine ripened tomatoes, cut in half and sliced thin
1/2 teaspoon italian seasoning

Steps:

  • In a 9-inch non-stick skillet, cook the onion and bell pepper with salt and pepper to taste in 2 teaspoons of olive oil over medium heat, stirring often, until onion and pepper is tender, about 3 minutes.
  • In a mixing bowl, beat or whisk together the eggs, egg substitute, and cheese; add the bell pepper mixture and whisk together until well combined.
  • Spray the 9-inch skillet with cooking spray ,start heating the skillet again over mediun heat until hot and quickly pour in the egg mixture, distributing the bell pepper and onion evenly.
  • While it begins to cook, arrange tomato slices decoratively on the top, then sprinkle the 1/2 teaspoon of Italian seasoning on top; Cover skillet and cook( WITHOUT stirring) for about 6 minutes, or until the frittata is set and the bottom is nicely brown.
  • If desired, broil the frittata under a preheated broiler, about 4-inches from the heat, for 2 minutes to lightly brown the top; let cool in skillet for 5 minutes; slide the frittata onto a serving plate, cut into wedges and serve it warm or at room temperature.

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