TOMATO FRITTATA WITH FRESH MARJORAM OR THYME
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
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
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Abdul Ksdir
ka54@hotmail.comThis frittata is a delicious and versatile dish. I've made it for breakfast, lunch, and dinner.
Okpala Felix
felixo@yahoo.comThis frittata is a great way to use up leftover ingredients. I often add in whatever veggies I have on hand.
Montaz Miha
montaz.m@hotmail.comI've never made a frittata before, but this recipe made it so easy. It turned out great!
C Tugee
ctugee@gmail.comThis frittata is the perfect make-ahead meal. I often make it on the weekend and then reheat it for breakfast or lunch during the week.
Malik Amin
malik.amin43@gmail.comI love the crispy edges of this frittata. It adds a nice texture.
Dylan Barrera
barreradylan@yahoo.comThis frittata is so easy to make, even a beginner cook can make it.
DEBU SARKER
dsarker85@hotmail.comI love that this frittata is low-carb and high in protein. It's the perfect meal for a healthy lifestyle.
mehmood 755
7.m98@hotmail.co.ukThis frittata is a great way to sneak some veggies into your kids' diet.
Bijoy Chondro
chondrob40@gmail.comI'm not usually a fan of frittatas, but this one is amazing. The flavors are perfectly balanced.
Jibon Sarkar
sj@aol.comI made this frittata for breakfast and it was the perfect start to my day.
Mohamed Hisham
m_hisham@hotmail.co.ukThis frittata is so flavorful and satisfying. I love that it's packed with veggies.
topgamer nepal
nepal@hotmail.co.ukI've made this frittata several times and it never disappoints. It's a great way to use up leftover tomatoes.
Ronald Ganczak
r_g72@gmail.comThis is my go-to recipe for a quick and easy weeknight dinner. It's always a crowd-pleaser.
Xain Khan
khan-xain63@hotmail.frI made this frittata for a potluck and it was a huge success. Everyone loved it.
Cobra king photograpy
cobrak@hotmail.comAbsolutely delicious! I love the combination of tomatoes, cheese, and herbs. It's the perfect brunch dish.
Penzo De Dj
d-p@yahoo.comThis frittata is a lifesaver for busy weeknights. It's quick, simple, and always a hit with my family.
Krishna Pun
krishna@yahoo.comEasy to make and packed with flavor. I used thyme instead of marjoram and it turned out great.
ff marjo
m.ff@aol.comAmazing! This frittata is a delightful melody of flavors that dance on the palate. Marjoram adds a unique savory note that elevates the dish to a whole new level.