Finally! It has been a hot, dry summer but those tomatoes are finally ripening! As always I planted way too many plants…a bunch in my garden, a ton at Dad’s, and we even got a plot at the Community Garden! But honestly I can never have too many tomatoes. Well with a surplus of tomatoes (every year it seems) I’m always trying to come up with creative ways to use them in the kitchen. And this Tomato and Fresh Herb Frittata is the perfect summer recipe!
And lets just take a minute to notice the color of this frittata. My eggs are local and farm fresh; thank you Oak Hill Farm! Fresh eggs are key to a flavorful frittata so if you are going to use your garden tomatoes and herbs in this recipe you should really invest in some local eggs. Trust me, the flavor just explodes!
For this recipe I used a mix of heirloom cherry tomatoes (Sun Gold, Sweet Million & Yellow Pear) and picked whatever fresh herbs were abundant in my herb garden. Use whatever herbs you have in season…just make sure they are fresh as dried herbs won’t yield the same results.
The other thing you need to make a frittata is a pan that can go from stove to oven. A solid cast iron plan will do the trick but I just love my Martha Stewart Enameled Cast Iron Fry Pan
- 2 TBSP olive oil
- 1 cup halved cherry tomatoes (try an heirloom blend!)
- 8 farm fresh eggs
- 1 TBSP heavy cream
- 1/2 cup chopped fresh herbs (I used a mix of sage, oregano, parsley, rosemary & thyme)
- 1/2 cup grated Parmesan cheese
- salt and pepper
- Preheat oven to 425.
- In a cast iron skillet heat the olive oil over medium high heat. Add the tomatoes and cook until they soften; about 4 minutes. Leave the tomatoes in the pan but take off the heat while you work on the egg mixture.
- In your mixing bowl whisk together your eggs (crack each egg individually before adding to your bowl!) and heavy cream. Just whisk until its a little foamy...you really just want to make sure the eggs are broken up. Add the fresh chopped herbs and Parmesan and mix together well. Season really well with salt and pepper.
- Put your cast iron pan (with the tomatoes in it) back on medium high heat and carefully pour your egg mixture over the cooked tomatoes. Don't touch the eggs and let it cook for about 2-3 minutes. The eggs will start to set and the edge will have started to develop a light crust.
- Using an oven mitt (!!!), transfer your cast iron pan to your preheated oven and bake for 12-13 minutes. It's done when the Frittata has puffed up and is golden brown.
- Remove from the oven and serve immediately (it will deflate when you cut into it to serve).
More Tomato Recipes:
With Love, Jennifer
This post contains some affiliated links. However, I have not been paid to test this product nor was I given this product as a sample. I purchased this product for my own personal use and plan on giving honest feedback (whether good, bad or ugly) on the product(s) mentioned.
My family love frittatas. Thanks for sharing at Inspiration Galore Project Pty, hope to see you next Sunday. Share and pinned!!
Oh, yum! This looks so tasty! I’ll be featuring your recipe tomorrow night at Best of the Weekend! Hope to see you there!