Best Tomato Frittata Recipes

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

ZUCCHINI AND TOMATO FRITTATA

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.

RICOTTA, TOMATO & SPINACH FRITTATA

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
• Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
• Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

BACON, ONION AND TOMATO FRITTATA

Steps:

• In medium, broilerproof, nonstick skillet, cook bacon until crisp.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1 tblsp drippings from skillet.
• Add olive oil to skillet.
• Add sliced onion and cook over medium-high heat until golden, stirring frequently, about 5 minutes.
• Reduce heat to medium-low.
• Add chopped tomatoes and cook until almost all liquid evaporates, stirring frequently, about 10 minutes.
• Preheat broiler.
• Whisk eggs in large bowl until frothy.
• Whisk in bacon, basil and season to taste.
• Pour into skillet with vegetables.
• Cook over medium heat until bottom is just golden and top is still unset, occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath, about 10 minutes.
• Sprinkle top with Parmesan cheese.
• Broil frittata until top puffs and turns golden, about 3 minutes.
• Slide frittata onto platter.
• Serve warm or at room temperature, cutting into wedges.

FRITTATA WITH PEPPERS AND ONIONS WITH ROASTED CHERRY TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally.
• Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil. Serve hot or at room temperature.
• Sauce:
• To a saute pan add the olive oil. Add the tomatoes and garlic paste over medium heat. Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst. Remove the pan from the heat and add the basil.

ROSEMARY, BACON, AND TOMATO FRITTATA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
• Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
• Saute bacon in a large oven-proof skillet over medium-high heat until almost crisp, 4 to 5 minutes. Remove about 1/4 cup of the bacon and set aside; drain all but 2 tablespoons bacon drippings from the skillet.
• Saute potatoes in the bacon drippings and remaining bacon until bacon is crisp, 1 to 2 minutes. Remove skillet from heat. Gently stir tomato and egg mixture into the potatoes. Sprinkle reserved bacon and remaining rosemary over egg mixture.
• Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.

TOMATO, GARLIC, AND POTATO FRITTATA

Steps:

• Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
• Preheat broiler.
• Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
• Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
• Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
• Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
• Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
• Slide onto a platter and cut into 4 wedges.

TOMATO, SCALLION, AND CHEDDAR FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
• Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
• Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

ZUCCHINI-TOMATO FRITTATA

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
• Set aside.
• In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
• Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
• Repeat with the rest of the zucchini and reserve.
• Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
• Return the zucchini to the skillet, evenly distributing it.
• Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
• Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
• Invert it onto a plate, cut into slices and serve.

CAULIFLOWER AND TOMATO FRITTATA WITH FETA

Steps:

• Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch skillet, preferably nonstick. Add garlic and cook, stirring, until it begins to smell fragrant, about 30 seconds. Add tomatoes with liquid, sugar, salt and basil sprig or thyme. Simmer over medium heat, stirring often, until tomatoes have cooked down to a fragrant, dry sauce, about 20 minutes. Remove basil sprig. Taste and adjust seasonings.
• While sauce is simmering, steam cauliflower 5 to 8 minutes, until tender. Remove from heat and drain on paper towels. Add to tomato sauce and break up into small pieces with the back of your spoon. If possible, refrigerate uncovered overnight or for a few hours.
• Beat eggs in a large bowl. Stir in salt (about 1/2 teaspoon), pepper, tomato sauce with cauliflower, feta, optional olives and herbs.
• Clean and dry skillet and return to heat. Heat remaining olive oil over medium-high heat in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, pan is ready. Pour in the egg mixture. Swirl pan to distribute eggs and filling evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
• Once a few layers of egg have set, turn heat down to very low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 to 15 minutes, shaking pan gently every once in a while and lifting up the frittata and tilting the pan to let egg run underneath. Frittata should be just about set, except for the top.
• Meanwhile, preheat broiler. Uncover pan and place under broiler, not too closeto heat, for 1 to 3 minutes, watching very carefully to make sure top doesn't burn (at most, it should brown in spots and puff under the broiler). Remove from heat, shake pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen edges with a wooden or plastic spatula. Carefully slide from pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.

TOMATO AND BASIL FRITTATA

Steps:

• In a small nonstick skillet (I use 8-inch), over medium heat, sauté the onions until translucent.
• Add the tomatoes, salt and pepper and cook, stirring occasionally for 5 minutes.
• Add basil and cook 2 more minutes.
• Place in a bowl and let cool slightly.
• Clean out the pan and spray with nonstick spray.
• Beat the eggs the water and 3 tablespoons Parmesan until a little foamy and pour into the nonstick skillet.
• Pour the veggie mixture into the eggs and mix it up a bit.
• Cook over low heat, without stirring, about 10-15 minutes until the eggs are set- it will still be a bit runny on top.
• While eggs are cooking, heat up your broiler and after eggs have set, sprinkle remaining Parmesan over the top and broil until bubbly and lightly brown.
• Great for weekend brunch!
• This serves 2 hungry folk or 4 not so hungry folk.

SWEET CORN FRITTATA WITH CHERRY TOMATO COMPOTE

Steps:

• Make the compote:
• Heat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes. Remove from the heat and set aside the tomatoes in a bowl.
• Make the frittata:
• Position an oven rack about 3 inches from the top and preheat the broiler.
• In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.
• In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese. Pour the egg mixture over the veggie mixture in the skillet and top with the remainder of the cheese. Stir in the potato mixture and the scallion greens.
• Wipe out the skillet and, over medium-high, heat the remaining 1 tablespoon of cooking fat. Cook the frittata, lifting up the cooked egg around the edges with a rubber spatula to let the uncooked eggs flow underneath, 2 to 3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again, until the eggs are mostly set but the center is still slightly jiggly, 3 to 5 minutes more.
• Transfer the frittata to the oven and broil until the top is golden brown, 2 to 3 minutes (keep a close eye on the frittata, as it can easily burn). Serve topped with the tomato compote.

FRITTATA WITH PAN-ROASTED POTATOES, SMOKED MOZZARELLA AND TOMATO-BASIL PESTO

Steps:

• For the tomato-basil pesto: Combine the basil, Parmesan, pine nuts, garlic, and salt and pepper in a food processor and process until smooth. With the machine running, drizzle in the olive oil. Transfer to a bowl and fold in the tomatoes. Set aside.
• For the frittata: Put the potatoes in a saucepan, cover with cold water and add a few tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain and let cool slightly. Cut the potatoes into 1-inch cubes.
• Preheat the broiler. Heat the oil in a large nonstick skillet over medium heat until it begins to shimmer. Add the potato cubes, season with salt and pepper, stir in the thyme and chile flakes, and cook until golden brown all over.
• Whisk together the eggs until light and fluffy, then pour over the potatoes. Scatter the smoked mozzarella on top and season with salt and pepper; stir and briefly fold everything together. Cook until the egg mixture has set on the bottom and is beginning to set up on top. Transfer to the broiler and cook until lightly browned and fluffy, 5 to 6 minutes. Remove the frittata from the oven and carefully slide it onto a cutting board. Cut into wedges and serve hot or at room temperature with some of the pesto and a sprinkling of grated Parmesan.

TOMATO FRITTATA

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.

OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking pan with foil.
• Toss the tomatoes with 1 1/2 tablespoons olive oil, the dried basil, 1/2 teaspoon salt and a few grinds of pepper. Arrange the tomatoes on the prepared baking pan cut-side up and roast until they are slightly shrunken and caramelized, 25 to 30 minutes. Let cool slightly, then remove the skins and cut each tomato in half lengthwise.
• Reduce the oven temperature to 400 degrees F.
• Whisk the eggs, half-and-half and 1 teaspoon salt together in a bowl. Heat the remaining 1/2 tablespoon oil in a 10-inch cast-iron skillet over medium heat. Grate the garlic over the oil and cook, stirring, until fragrant, about 30 seconds. Add the eggs and distribute the tomatoes and the mozzarella evenly. Cook on the stove until the bottom and edges are just starting to set, about 2 minutes.
• Transfer the skillet to the oven and bake until just set in the center, 10 to 12 minutes.
• Let stand at least 5 minutes. The frittata can be served warm or at room temperature.

BACON AND TOMATO FRITTATA

Steps:

• In medium bowl, mix egg product, garlic-and-herb seasoning and salt; set aside.
• In 10-inch nonstick ovenproof skillet, heat oil over medium heat. Add onions; cook and stir 1 minute. Reduce heat to medium-low. Pour in egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until set.
• Set oven control to broil. Top frittata with tomatoes, cheese and bacon. Broil with top 4 inches from heat 1 to 2 minutes or until cheese is melted. Top each serving with sour cream.

TOMATO HERB FRITTATA

Steps:

• In a small bowl, whisk the eggs, 3/4 cup cheese, milk, herbs, salt and pepper; set aside., In a 10-in. ovenproof skillet, saute tomatoes in oil until tender. Add garlic; cook 1 minute longer. Pour egg mixture into pan; sprinkle with remaining cheese., Bake at 400° for 12-15 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Garnish with sliced basil if desired.

GREEN TOMATO AND LEEK FRITTATA

Steps:

• Place sliced leeks in a large bowl of cold water, and let soak for 5 to 10 minutes to rid them of dirt and sand. Lift them out of the water, and pat dry.
• Heat oil in a medium nonstick skillet with an ovenproof handle over medium-low heat. Add leeks and cook until golden, about 7 minutes. Add tomatoes, 1/2 teaspoon salt, and 1/8 teaspoon pepper; stir. Raise heat to medium, and cook until tomatoes are tender, about 5 minutes. Remove from heat, and set aside to cool.
• Heat broiler. Place 4 whole eggs in a large bowl, and beat with a fork. Add leek-and-tomato mixture, remaining 1 teaspoon salt and 1/8 teaspoon pepper, Parmesan, and basil; mix to combine.
• Whisk egg whites until stiff but not dry. Gently fold whites into egg mixture.
• Heat butter in a medium nonstick skillet with an ovenproof handle over medium heat. As soon as butter begins to foam, but not brown, pour in egg mixture. Reduce heat to low, cover pan, and cook until eggs start to set and thicken but the surface is still runny, 5 to 7 minutes.
• Remove cover, and place skillet under the broiler. Broil until the top of the frittata is set, but not browned, about 3 to 5 minutes. Remove from broiler.
• Run a spatula under frittata to loosen it from the pan, and transfer to a serving dish. Cut into 6 wedges, and serve immediately, or let stand for up to 1 hour, and serve at room temperature.

BACON TOMATO FRITTATA

Steps:

• Cook bacon in large skillet;remove reserving 1 tbsp drippings in skillet; break bacon into bite sized pieces; set aside.
• In medium bowl, combine eggs, milk and mustard; blend well.
• Heat reserved bacon drippings over low heat; add tomato and garlic; cook 2 minutes or until tomato is warm Stir in bacon.
• Pour egg mixture into skillet; cook over low heat 4 minutes; as edges set run spatula around edge of skillet and left egg mixture to allow uncooked egg to flow to bottom of skillet Cover; cook an additional 4 to 5 minutes or until top is set but still moist.
• Sprinkle with cheese; cover tightly; remove from heat; let stand 1 to 2 minutes or until cheese is melted cut into wedges to serve.

CHICKEN FRITTATA WITH TOMATO SALSA

Steps:

• In large bowl, place tomatoes, chili, red onion and cilantro; sprinkle with 1/2 teaspoon salt. Add lime juice; mix well. Taste; add additional salt if necessary. Set aside to serve as a topping.
• Heat oven to 350°F.
• In large ovenproof skillet, heat olive oil over medium-high heat. Add green onions and bell pepper; cook 4 minutes. Add garlic; cook 1 minute longer. Remove from heat; set aside.
• In large bowl, beat eggs, milk, 1 teaspoon salt and the pepper. Pour egg mixture evenly over vegetable mixture in skillet. Add chicken and cheese. Spread evenly in skillet.
• Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
• Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.