Tomato Frittata ~ Tomato al Pomodoro
Tomatoes and basil are overflowing in our garden, so I decided to make a Tomato Frittata (Tomato al Pomodoro). The flavor of this version was outstanding. Every bite bursts with fresh summer flavor. I’ve made many frittatas in my day, but none have had as much flavor. If you don’t have a garden, tomatoes are available at local farmers’ markets this time of year.
If you’re looking for a breakfast recipe for yourself, your family, or guests, there’s nothing like a frittata for ease, speed, and flavor! Ready to serve in 30 minutes, this Tomato Frittata is incredibly easy, healthy, and bursting with tomato, basil, and cheesy flavor! Once you make just one frittata, you’ll see that it will soon become one of your ‘go-to’ recipes.
Frittatas are more than a breakfast dish. They’re perfect for lunch, brunch, or to pack for an al fresco picnic. Plus, you can serve them either hot, cold, or at room temperature. It can also be used in a sandwich made of Italian artisanal bread. They’re great for snacks or parties by cutting them into small squares for antipasto or finger foods. For a fancy cocktail party, I’d even spoon some caviar on top of each square. Now that would be impressive!
It’s hard to beat a frittata for a one-pan meal filled with protein, that’s so important. Especially if you’re like me, taking GLP-1 shots for health reasons.
Waste not, want not! If you ever need a base for leftovers, frittatas are perfect for using up veggies sitting in your fridge. Good additions include bell peppers of any color, artichoke hearts, asparagus, mushrooms, broccoli, and/or baby spinach. I used basil in this recipe because there are so many plants in my garden ready to harvest and use. But you could also use Italian parsley, oregano, dill, or tarragon.
Andiamo a Cucina (Let’s Get to The Kitchen)
Ingredients You’ll Need To Make A Tomato Frittata
Ingredients You’ll Need To Make A Tomato Frittata
- Eggs
- Cherry Tomatoes
- Garlic
- Olive Oil
- Parmigiano Cheese
- Mozzarella Cheese
- Basil
Bella’s Pro Tips:
- Use a non-stick, oven-proof frying pan, small, no larger than 9″ wide.
- Select cherry tomatoes that have a vibrant red color and no wrinkles (which indicate age).
- You can also use plum tomatoes such as San Marzano.
- Only use cheese sold in blocks or chunks that you can freshly grate at home. Do not buy cheese already grated.
- Substitute goat cheese, feta, provolone, ricotta, Pecorino Romano, Gorgonzola (blue cheese), or Gruyere cheese in place of the mozzarella.
- Cook your frittata on a low, gentle heat. Avoid the temptation to turn up the heat because the outside of the frittata will be cooked before the inside, which will be soggy and mushy. And you don’t want that!
- Saute the tomatoes for enhanced flavor and a softer texture. Don’t just add tomatoes as is; the flavor is very weak, and your frittata will end up being just as flavorless.
- Sogginess is also caused by adding all of the sauce that results from sauteing the tomatoes in the olive oil. I recommend adding only about a teaspoon of the sauce because of all the intense tomato (and garlic) flavor it contains to flavor your frittata, but not all of it, to avoid a soggy, wet frittata.
- For a beautiful golden brown color on the top of your frittata, turn on the broiler option of your oven after it is cooked through (about 20 minutes). Make absolutely certain that you keep a watchful eye on it while broiling. Remove the frittata from the oven immediately once the golden brown color is achieved – – somewhere between 5 and 7 minutes. This golden color adds so much to the visual appeal of a frittata!
- Store in the fridge for up to 2 days in an airtight container.
What To Serve with a Tomato Frittata
- Fresh Cut Fruit
- Breakfast sausage
- Crisp, thick-cut bacon
- Warm, crusty, Italian artisanal bread, with either/both butter or olive oil
- A cornetti, or croissant
- Italian meat antipasti: prosciutto, salami, mortadella
- Italian cheeses: Fontina, Asiago, Provolone, Telaggio
- A simple salad with light vinaigrette dressing
More Frittata Recipes that You May Enjoy
First: How To Make The Perfect Frittata
- Cheesy Italian Frittata with Peppers
- Frittata with Mushrooms, Thyme, and Parmigiano Cheese
- Frittata with Asparagus and Fontina Cheese
- Frittata with Swiss Chard and Italian Cheese
- Mini-Frittata with Asparagus and Cheese
- Panzanella Frittata
- Heirloom Tomato Frittata with Fresh Basil and Parmesan
This is seriously the best little handy dandy frying panskillet Ive ever owned Its by Sensarte and sold over 34000 pans on Amazon Its non toxin producing so its super healthy to use Oven safe and great for induction burners
Perfect to make a frittata or omelet!
Sensarte 9-inch Non-Stick Ceramic Pan
Tomato Frittata (Frittata al Pomodoro)
Ingredients
- 8 jumbo (or extra large) eggs
- 2 cloves garlic, minced
- 2 cups cherry tomatoes
- 1/4 cup freshly-grated Parmigiano cheese
- 1/3 cup fresh, soft buffalo di mozzarella, chopped into ¼" pieces
- 1 cup fresh basil leaves, chopped
- 2 Tbsp. olive oil
- 1 pinch of salt and pepper , sea salt is best
Instructions
- On a medium-heat stove burner, warm up the olive oil in a NON-STICK 9 inch frying pan.
- Add minced garlic and saute' until edges begin to brown; about 2 minutes.
- Remove garlic and place to the side to add later.
- Add the tomato halves to the SAME oil used to saute' the tomatoes for about 20 minutes, long enough for the tomatoes to sweat out their juices into the olive oil.
- While sauteeng the tomatoes, in a medium mixing bowl, add the eggs with Parmigiana, mozzarella, and basil (leaves removed from stems).
- Remove all but one teaspoon of the sauce that formed in the pan while sauteing the tomatoes. Pour the egg mixture into the pan of tomatoes, garlic, and oil. Stir to mix everything well.
- As the egg mixture cooks, lift up the edges to allow the liquid egg mixture to fall underneath the frittata to cook more. Do this for all of the liquid parts of the frittata, until all of the liquid mixture has cooked. Cook until the edges start to set, and yet the middle is still a little runny.
- At that point, place the skillet into the oven and bake for about 15 minutes. When most of the liquid portion of the frittata is cooked; place the frying pan with frittata, into a 375℉ oven.
- Bake for 20 minutes. Then turn on the oven broiler and broil for 5 – 10 minutes keeping a very strong eye on the frittata to pull out when the frittata has turned golden-brown in some places of the top of the frittata. Do not allow the frittata to turn brown or burn.
- Place the hot frying pan on a baking rack to cool down. If baked in a non-stick pan, place a serving plate on top and flip the frittata over. If a non-stick pan is used, the frittata shouid easily flip over to place on the platter. If the frittata is sticking to the skillet, serve it like it is and don't try to flip it over.
- Garnish with fresh basil leaves and serve immediately.
- Buon Appetito!
