Frittatas and omelettes are sometimes only used as a vehicle to get rid of unwanted or past-their-best vegetables, but this tomato frittata will change your mind. Use the ripest, sweetest tomatoes you can get hold of and super fresh eggs for the best results. You can eat this warm or let it cool and take as a centerpiece dish for a picnic.
Serves 6
INGREDIENTS
3 tablespoons olive oil
6 large eggs
1 tablespoon Bomba! XXX
3 tablespoons Parmesan cheese, finely grated
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
5-6 medium/large tomatoes, cut into ¼ inch slices
To serve
handful basil leaves, finely chopped
Method
- Preheat the oven to 350°F.
- Heat the oil on a medium heat in a large skillet about 1 inch deep.
- Lightly beat the eggs and whisk in the Bomba, cheese and garlic then season with salt and pepper.
- Pour the egg mixture into the skillet and cook until you can see the eggs start to brown and come away from the sides.
- Transfer the skillet to the oven and bake the frittata for 3-4 minutes.
- Remove and arrange the tomatoes into the egg mixture.
- Return the skillet to the oven to finish cooking until the eggs are just soft in the center – this will probably be a further 3-4 minutes.
- Remove from the oven and serve with s sprinkling of fresh basil and some crusty bread.
