Recipes › Early Season Tomato › Early Tomato Frittata
Early Tomato Frittata
A thick, golden Italian egg frittata loaded with early season tomatoes, fresh herbs, and good cheese. Halfway between an omelette and a quiche but easier than either, it's cooked on the stovetop and finished briefly under the broiler. Excellent hot, warm, or at room temperature.
Early Season Tomato is usually ready April to May. More early season tomato recipes, or see what to sow this month where you are.
Ingredients
- 3 medium early season tomatoes, sliced into rounds
- 8 large eggs
- 3 tbsp whole milk
- ½ cup Parmesan cheese, grated
- ¼ cup fresh basil, roughly chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- ¾ tsp salt and black pepper, to taste
Contains: eggs, milk.
Method
- Preheat broiler to high. Whisk eggs with milk, half the Parmesan, basil, salt, and pepper.About 3 min
- Heat olive oil in a 10-inch oven-safe skillet over medium heat. Cook garlic for 1 minute. Arrange tomato slices in the skillet in a single layer.About 3 min
- Pour egg mixture over the tomatoes. Cook undisturbed over medium-low heat for 10 minutes until edges are set and bottom is golden, but top still jiggles slightly.About 10 min
- Scatter remaining Parmesan over the top. Transfer to broiler for 3–4 minutes until top is set and lightly golden. Watch carefully.About 4 min
- Cool in the pan for 3 minutes. Slide onto a cutting board, slice into wedges, and serve warm or at room temperature.About 3 min
Tips
- Low and slow stovetop cooking is the key — rushing it over high heat gives rubbery eggs.
- The broiler finishes the top in minutes — don't leave it unattended.
- A frittata is excellent for using up the first mixed tomatoes of the season in one dish.
Ring the changes
- Add crumbled feta and Kalamata olives for a Greek-style frittata.
- Layer thin slices of zucchini alongside the tomatoes for a summer squash version.
Keeping it
Refrigerate for up to 3 days. Excellent cold in sandwiches or reheated briefly in a microwave.
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