Cook The Book: Tomato Frittata – a delicious recipe with extra-virgin olive oil, onion, garlic, salt, ground black pepper, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the broiler.
2
Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onions and cook until translucent. Add the garlic, salt, and pepper. When the garlic begins to give up its aroma, add the tomato. Cook until heated through.
3
Whisk the eggs together in a medium bowl. Add the eggs to the tomato mixture in the skillet. Briefly mix together so that all of the ingredients are incorporated. Then do not disturb.
4
Cook until the eggs are almost set, 8 to 10 minutes.
5
Place the skillet briefly under the broiler to set the top, about 2 minutes.
6
Put a serving plate on top of the skillet and, holding the two firmly together, flip them over so the frittata lands bottom-side-up on the plate. Garnish with basil. Cut into 8 wedges, pie-style, and serve.
355
kcal
Calories
26
g
Fat
11
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1/2 cup small-dice onion, 1 tablespoon minced garlic, 2 teaspoons salt, and more.
Yes, Cook The Book: Tomato Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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