Herb Frittatas with Minty Tomato Salad

1. 1

   Set a strainer over a bowl.

2. 2

   In a medium bowl, toss the diced tomatoes with 2 tablespoons of the chopped mint and season with salt and pepper.

3. 3

   Scrape the tomatoes into the strainer and let drain.

4. 4

   Meanwhile, in another bowl, toss the chopped parsley with the scallions, garlic, cumin and the remaining 2 tablespoons of the chopped mint.

5. 5

   Stir in the eggs and season with salt and pepper.

6. 6

   In a large cast-iron skillet, heat 2 tablespoons of the olive oil.

7. 7

   Pour in half of the egg mixture and tilt the pan to spread it into a thin pancake.

8. 8

   Cook over moderately high heat, turning once, until browned and crisp, about 4 minutes.

9. 9

   Transfer the frittata to paper towels to drain.

10. 10

    Repeat with the remaining 2 tablespoons of olive oil and egg.

11. 11

    Cut the frittatas into wedges.

12. 12

    Spoon the drained tomatoes alongside, garnish with the mint leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.