Description
A delicious Tomato Frittata with Feta Cheese that is easy to make and perfect for a vegetarian meal.
Ingredients
Scale
- 1 tablespoon Panko breadcrumbs
- 41/2 teaspoons extra virgin olive oil
- 1/81/2 teaspoon dried oregano
- Kosher or sea salt, to taste
- 2 tablespoons finely chopped shallot
- 8 large eggs
- 2 tablespoons milk
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 11/2 teaspoon Dijon mustard
- 3/4 cup crumbled feta cheese
- Fresh ground black pepper, to taste
- 16 small cherry tomatoes, cut in half and lightly blotted dry
Instructions
- Whisk Eggs with Care: Start by whisking the eggs in a bowl until they are nice and frothy. You want to see little bubbles forming, which indicates you are incorporating air for a fluffier texture. Be cautious not to overwhisk; you do not want them to become too stiff.
- Warm Up the Skillet: Heat your well-seasoned skillet over medium heat until it is warm but not smoking. You will know it is ready when a drop of water sizzles and evaporates quickly. Avoid letting it get too hot, as that could lead to sticking issues.
- Add Tomatoes and Sauté: Toss in the chopped tomatoes and let them sauté for a few minutes until they soften and start releasing their juices. You should get a lovely aroma wafting through the kitchen. Keep an eye on them so they do not burn.
- Pour in Eggs Gently: Gently pour the egg mixture over the tomatoes in the skillet. Make sure it is evenly distributed; this ensures a uniform cook. Watch for bubbles forming along the edges, which indicates it is cooking through. Do not rush this step or you might end up with uneven bits.
- Sprinkle with Feta: As the eggs begin to set, sprinkle the crumbled feta cheese on top. You are looking for that creamy goodness to melt just slightly. Be careful not to overload on feta, or you might overshadow the tomatoes’ flavor.
- Broil for a Golden Finish: Now, pop your skillet under the broiler until the top is set and golden brown. Keep an eye on it because it can go from beautifully brown to burnt in seconds. A quick peek can save your frittata!
- Cool, Slice, and Serve: Let your frittata cool for a minute before slicing it into wedges. Cooling allows the flavors to settle and makes it easier to serve. If you try to cut too soon, it might all fall apart, and we do not want that!
Notes
- Keep leftovers in the refrigerator in an airtight container for up to 3 days.
- Use a 10-inch cast-iron skillet for easier release.
- Pat juicy tomatoes dry to avoid excess moisture.
- Watch closely while broiling to prevent burning.
- Reheat in the microwave or in a skillet over low heat until warmed through, ensuring it does not dry out.
- Serve with toasted English muffins and fresh fruit.
- Pair with a spinach salad and lemon dressing.
- Add slices of cinnamon swirl bread for a cozy touch.
- Substitute spinach for tomatoes for a greener option.
- Add a splash of hot sauce for a kick.
- Incorporate roasted red peppers for additional flavor.
- Opt for fresh, firm cherry tomatoes for the best flavor.
- When selecting feta cheese, look for a block rather than crumbled for better quality and flavor.
- Quality olive oil will enhance the overall taste, so choose a good extra virgin option.
Nutrition
- Serving Size: 1 wedge
- Calories: 284
- Sugar: 3g
- Sodium: 506mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 398mg