This summery frittata is packed with wonderful flavors. Thyme, oregano and parsley impart their exquisite aromatics, while the tomatoes keep the frittata deliciously moist.
A perfect dish to make when tomatoes are at their peak!
Wine pairing: Muri-Gries – Lagrein Rosato 2010
Tomato Frittata with Fresh Herbs
serves 4
active time: 30 min
For the frittata
- 8 large organic eggs
- 1/4 cup finely grated Parmesan
- 2 tablespoons fresh thyme leaves
- 1 tablespoon finely chopped fresh oregano
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
- 3 tablespoons extra virgin olive oil for the pan
For the tomatoes
- 3 tablespoons extra virgin olive oil
- 4 large garlic cloves – skinned and finely chopped
- 1/4 cup finely chopped Italian parsley
- 4 medium ripe tomatoes (1 1/2 lbs) (680gr) – seeded and cut in 1″ pieces
- 1/4 teaspoon sea salt
- freshly ground black pepper to taste
- Step 1: In a small mixing bowl, whisk together the eggs, Parmesan, thyme, oregano, salt and pepper. Set aside.
- Step 2: To sauté the tomatoes – Heat a large heavy-bottomed skillet over high heat. Add the oil, garlic and parsley and sauté for 30 seconds to 1 minute until parsley starts to wilt. Add the tomatoes and sauté for an additional 2 to 3 minutes, until they soften but do not fall apart. Add the salt and pepper, mix well and transfer to a bowl to cool.
- Step 3: Heat a large non-stick frying pan over medium-high heat. Add the olive oil and spread it evenly over the surface of the pan. Pour in the egg mixture. As the eggs begin to set around the edge of the pan, use a spatula to push the edges to the center and tilt the pan so that the raw egg fills in any bare sections. When the eggs begin to set, spoon the tomatoes on top, reduce heat to medium and continue sautéing until the frittata is almost set and the bottom is golden brown. Invert the frittata onto a large plate and slide it back into the pan top-side-down. Continue cooking until the bottom is just set, only about 30 seconds.
- Step 4: Transfer to a large platter and serve warm with this everyday leafy green salad and these scrumptious roasted baby red potatoes with lemon and bay leaves.
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Scanpan 12 1/2″ classic Fry Pan
This is my favorite non-stick pan for making frittatas (it’s the pan I use in the video). The titanium non-stick surface is durable and safe… making frittata with it is a cinch.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 25 comments… read them below or add one }
Hi Viviane, Long time. Love the first phot. So gorgeous. I could have this frittata for breakfast now. So delicious!
Shulie! So lovely to see you here… Thank you so much for your comment and kind words.
What a great video, you look fabulous! Your recipe is so flavorful with all those organic herbs, and I must say delicious looking too! Thank you for sharing and have a wonderful day!
Sandra! Now I am blushing… Thank you!
Love the tomatoes in Fritata..and with all the herbs it must have been very delicious!
You look great on camera — and come to think of it, so does your frittata! Theresa
This is gorgeous!! I am so impressed…Your pictures are gorgeous
Fantastic shot as always and looks appetizing!
It’s so refreshing to watch such a professional looking video on a blog. That frittata is so pretty with the bright tomatoes and fresh herbs.
Great recipe, picture, and video! This fritatta sounds just perfect with the fresh herbs and tomatoes!
The photo makes my mouth water.
The frittata looks fantastic. I have to keep in mind the trick of pushing to the center the cooked edge like you did.
A huge thank you to everyone for your wonderful comments and words! I’m humbled…
Tomatoes & organic herbs…so fresh!
Love the video and I love making frittatas! This is simple and absolutely stunning =)
A really gorgeous tomato frittata! The colour and the freshness make me drool.
Fresh and delicious looking dish:)
Oh man, this looks outstanding :) It’s like a frittata bonanza on the blogging world out there…I’m SOOO hungry for it right now. Yours looks brilliant! Buzzed
Dearest Viviane
I just had to try your lovely fresh-tomato frittata today using my lovely garden plum tomatoes and fresh zucchini ( I didn’t have enough tomatoes) and adapted it with the herbs. Unfortunately, thyme is not one of my favourites, but I did use fresh parsley and oregano (dried), and the frittata turned out so beautiful and delicious. You are my inspiration.
I love cooking and baking too, marrying into a hungarian family. Next year, I shall also grow more herbs in my new flower-bed in the front of the house along with other favourites.
Thanks again.
P.S. Where can I get heirloom tomato seeds? Source?
Dear Joan, Thank you so, so much for your wonderful comment and for letting my know about the frittata. I am thrilled that you enjoyed it. I’m also very happy to hear that you will be growing fresh herbs next year – they’ll be a fabulous addiction to your repertoire.
For heirloom tomato seeds, go to http://www.johnnyseeds.com/ they have a very large selection and they’re very reliable.
Thank you again and happy cooking!
flavourful delicious looking frittata
regards Akheela
Great video Viviane! I learned so much. I loved seeing your herb garden, now I want one. Loved the music by Marc Farre! Viviane, keep your delicious recipes coming!
Thank you so much Donna! I’m so glad you enjoyed the video – I took this one a couple of years ago so the herb garden is now in a new place, but it’s still thriving… Dont you worry, I’ll keep the recipes coming!
Mmm! I love a good fritatta and one that showcases one of my favorite summer veggies is even better! It looks wonderful!
An elegant and delicious breakfast! (or lunch… or dinner! :D)
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