Heirloom Tomato Frittata with Fresh Basil and Parmesan
Heirloom tomatoes have the most intense flavor! And their color(s) are so vivid and rich! I just love simply looking at them. So far, Bill and I have frozen 6 (gallon-size) freezer bags of blanched tomatoes. We’ve eaten countless amounts of BLT’s (bacon, lettuce, and tomato sandwiches) every day for lunch as well . . . somehow we just never tire of that sandwich combination. We never run out of tomatoes, but we always run to the store for more bacon and lettuce! LOL!
Anyhow, here’s a superb Italian frittata recipe that helps use some of those fresh tomatoes, basil, and onions that you’ve got growing in your garden (or from the farmers’ markets/roadside stands). It is packed with flavor in it’s simplicity! I hope that you enjoy!
Heirloom Tomato Frittata with Basil and Parmesan
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- 2 – 4 Tbsp. olive oil
- 3 jumbo eggs, beaten
- 1/2 small onion, chopped fine
- 1 medium tomato, heirloom or hybrid (regular), cut into small chunks
- 8 fresh basil leaves, finely chopped
- 3 – 4 Tbsp. freshly grated Parmigiano cheese
- salt and pepper to taste
- Turn the oven on ‘broil’.
- In a small frying pan, pour 2 Tbsp. of the olive oil and heat on ‘low’ for just a few seconds so that you do not burn the olive oil.
- Add the chopped onion and cook until soft, about 2 to 3 minutes. Again, do not burn.
- While the onion sautes, beat the eggs in a medium-sized bowl, and set aside while the veggies cook on the stove.
- Add the chopped tomato to the onions in the frying pan (not the eggs), turn up the heat of the stove, and cook until most of the liquid is reduced (too much liquid will lead to very runny frittatas that are undercooked and mushy).
- Add the basil to the onion/tomato mixture in the frying pan.
- Remove pan from heat and add all of this cooked veggie/herb mixture to the bowl of beaten eggs.
- Add the parmesan cheese, salt and pepper.
- Blend everything together well.
- Add another Tbsp or two of olive oil to the pan. Heat on low.
- Pour the egg/veggie/herb/parmesan mixture back into the pan, cover, and cook on LOW for 20 minutes or until the egg mixture is cooked.
- Place the frying pan with frittata in the oven and broil until the frittata is cooked through and golden brown. Keep your eyes on it so that it doesn’t burn.
- With a good oven mitt/glove, take the frittata out of the oven.
- If you like, sprinkle with some freshly grated Parmesan cheese.
- Garnish with pretty tomatoes and sprigs of fresh basil.
This looks so good! I want this for dinner!
A good tomato can truly make an entire dish! This recipe looks and sounds delicious…. My family would love this!
Your frittata looks wonderful. My heirloom tomatoes are not that advanced yet. I have many small green tomatoes right now…can’t wait for the big red ones:)
Looks delicious Roz. Since you like egg and tomato dishes, I believe you’d enjoy our favorite summertime quiche – http://bigdudesramblings.blogspot.com/2010/01/quiche-and-fatty-real-mens-breakfast.html
Not only do I love this I love the title you gave it!
Roz this fritatta look amazing!! olove the basil in it! gloria
WOW! That looks so incredible!!! I can’t wait till our tomatoes are here so I can make this!
You know how much I am longing for heirlooms Roz. Just a reminder that FedEx does ship to Canada:D
Roz – Sounds like your garden is busy producing this summer! We still don’t have tomatoes yet, but should have in a couple weeks.
The frittata looks gorgeous!
Hope you had a wonderful 4th!
Your frittata is beautiful!!! Can’t wait for summer tomatoes to make one just like it.
I really enjoy a frittata along side a crisp salad for a nice, simple meal. I am really envious of your tomato harvest. My heirloom tomatoes are between pea size and golf ball size now and I can only dream of bacon, lettuce and tomato sandwiches.
Mmmm…that sounds amazing. Tomato frittatas is one of my favorite foods in the whole world. I’ve tried many recipes and have found some I love, but am always open to something new to try.
I can’t wait to try out this ! Looks so YUMMY!!! Rock on!
It looks great. I love a good frittata and you are making me hungry. 🙂
Your Frittata is just beautiful. I just love Heirloom Tomatoes, they do have a very special flavor and color.It looks delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Hope you are having a great week end.
We made this frittata with Cherokee Purple heirlooms and it was marvelous! Thanks, Roz, for another great recipe!
Never thought about this. Have used spinach before. Will give it a try. Thanks.