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Making A Tomato Frittata
A frittata is a flat Italian style omelet that is made in a cast iron frying or skillet, it really nothing like a folded omelet and can be made also in a large square baking dish to feed a large amount of people.
The frittata can be made with almost any ingredients such as bacon, mushrooms, onions and tomatoes then topped in a tasty cheese and baked in the oven, so today I ant to share with you a tasty tomato frittata that is very healthy and so good you will want to come back for more.
When this tomato frittata emerges from the oven puffed and golden brown at the edges and gooey in the center, I suggest you rush it to the table and serve it straight from the hot pan.
2 plum tomatoes
Vegetable oil, for cooking
4 large eggs, preferably organic, plus 2 extra yolks
2 tablespoons heavy cream
Sea salt, black pepper
2 ounces Gruyere cheese (3/4 cups) grated
2 ounces Emmental cheese (3/4 cups), grated
You can also use the cheese of your choice to create your own flavors.
Bring a small pan of water to the boil and immerse the tomatoes for 20 seconds, then transfer them to a bowl of cold water to cool. Drain, slip off the skins, and slice thinly, discarding the ends. Brush the upper sides with oil. Whisk the eggs and egg yolks in a bowl with the cream and some seasoning. Combine the cheeses in another bowl.
Preheat the broiler. Heat a little oil in a 9-inch skillet with a heatproof handle and, once it is smoking, tip out the excess. Pour in the eggs and scramble rapidly with a fork for about 30 seconds until about a third is set, cook for another 45 to 60 seconds sprinkling over the cheese and laying the tomatoes in an overlapping circle with a slice in the center; season the tomatoes. Now place under the broiler for about 2 minutes until the edges of the omelet are puffy and lightly colored. Serve at once, cut in wedges.
I know your going to love this tasty Italian treat so try it and enjoy ....happy eating.