Tomato frittata with fresh herbs

September 15, 2011

Tomato frittata with fresh herbs

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!

Rose wine iconServe a dry rosé with this frittata – it’ll be superb! Although just about any rosé would work well with this dish, I especially love to pour a rosé from Italy made with either Lagrein or Sangiovese grapes.

Tomato frittata with fresh herbs

serves 4
active time: 30 min

For the frittata

  1. 8 large organic eggs
  2. 1/4 cup finely grated Parmesan
  3. 2 tablespoons fresh thyme leaves
  4. 1 tablespoon finely chopped fresh oregano
  5. 1/2 teaspoon sea salt
  6. freshly ground black pepper to taste
  7. 3 tablespoons extra virgin olive oil for the pan

For the tomatoes

  1. 3 tablespoons extra virgin olive oil
  2. 4 large garlic cloves – skinned and finely chopped
  3. 1/4 cup finely chopped Italian parsley
  4. 4 medium ripe tomatoes (1 1/2 lbs) (680 g) – seeded and cut in 1″ pieces
  5. 1/4 teaspoon sea salt
  6. freshly ground black pepper to taste

  1. Step 1: In a small mixing bowl, whisk together the eggs, Parmesan, thyme, oregano, salt and pepper. Set aside.
  2. 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.
  3. 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.
  4. 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.

Tomato frittata in pan

frittata, eggs, tomatoes
© 2014 Viviane Bauquet Farre Food & Style NY LLC

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.

{ 26 comments… read them below or add one }

foodwanderings September 15, 2011 at 10:46 am

Hi Viviane, Long time. Love the first phot. So gorgeous. I could have this frittata for breakfast now. So delicious!

Reply

Viviane September 15, 2011 at 10:52 am

Shulie! So lovely to see you here… Thank you so much for your comment and kind words.

Reply

Sandra's Easy Cooking September 15, 2011 at 10:48 am

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!

Reply

Viviane September 15, 2011 at 10:54 am

Sandra! Now I am blushing… Thank you!

Reply

Sanjeeta kk September 15, 2011 at 11:33 am

Love the tomatoes in Fritata..and with all the herbs it must have been very delicious!

Reply

Island Vittles September 15, 2011 at 11:47 am

You look great on camera — and come to think of it, so does your frittata! Theresa

Reply

RavieNomNoms September 15, 2011 at 11:52 am

This is gorgeous!! I am so impressed…Your pictures are gorgeous

Reply

Treat and Trick September 16, 2011 at 2:56 am

Fantastic shot as always and looks appetizing!

Reply

Kristen September 16, 2011 at 6:21 am

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.

Reply

Jill | Dulce Dough September 16, 2011 at 11:14 am

Great recipe, picture, and video! This fritatta sounds just perfect with the fresh herbs and tomatoes!

Reply

Rajesh September 16, 2011 at 11:52 am

The photo makes my mouth water.

Reply

Evelyne@CheapEthnicEatz September 16, 2011 at 1:24 pm

The frittata looks fantastic. I have to keep in mind the trick of pushing to the center the cooked edge like you did.

Reply

Viviane September 16, 2011 at 2:58 pm

A huge thank you to everyone for your wonderful comments and words! I’m humbled…

Reply

Sandi September 16, 2011 at 3:10 pm

Tomatoes & organic herbs…so fresh!

Reply

Peggy September 16, 2011 at 8:14 pm

Love the video and I love making frittatas! This is simple and absolutely stunning =)

Reply

Angie@Angiesrecipes September 17, 2011 at 12:37 am

A really gorgeous tomato frittata! The colour and the freshness make me drool.

Reply

Irena September 17, 2011 at 1:11 am

Fresh and delicious looking dish:)

Reply

Parsley Sage September 17, 2011 at 8:17 pm

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

Reply

joan kovats September 18, 2011 at 12:32 pm

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?

Reply

Viviane September 19, 2011 at 10:32 am

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!

Reply

torviewtoronto and createwithmom September 18, 2011 at 10:10 pm

flavourful delicious looking frittata
regards Akheela

Reply

Donna Ford September 18, 2011 at 11:42 pm

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!

Reply

Viviane September 19, 2011 at 10:37 am

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!

Reply

Amy September 20, 2011 at 9:58 pm

Mmm! I love a good fritatta and one that showcases one of my favorite summer veggies is even better! It looks wonderful!

Reply

Tiffany September 22, 2011 at 8:45 am

An elegant and delicious breakfast! (or lunch… or dinner! :D)

Reply

Owen July 8, 2013 at 12:58 pm

Beautiful dish!

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: