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Monday, October 25, 2021

Tomato Fritatta

I'm trying to use up a fall glut of tomatoes after a fast, freezing storm compelled us to strip our tomato plants of their bounty. Of course, this can be made any time of year. If you are buying the fruit out of season, cherry tomatoes taste better than others. 


Tomato Frittata

Serves 6-8

1 1/4 pounds ripe tomatoes, the best you can find
1 or 2 garlic cloves, minced
freshly ground pepper
1 T fresh marjoram leaves or 2 teas fresh thyme leaves
8 large eggs
2 T milk
1 T extra virgin olive oil

Slice half of the tomatoes about a third of an inch thick and set aside (if you use cherry tomatoes, I advise slicing all in half). Halve the remaining tomatoes, squeeze to remove the seeds and chop. Mix these with the garlic in a bowl or retain on your cutting board until needed. 

In another bowl or large measuring cup whisk the eggs and add salt and pepper to taste. Stir in the milk and half of whichever herbs you choose. Add the chopped tomato and garlic. Stir to mix well.

Place the olive oil in a 10-inch nonstick skillet (oven safe) and heat over medium-high heat until you can feel heat when you hover your hand over the pan. You can test by dropping some of the egg mixture in and if it sizzles the pan is ready. Add the egg mixture to the skillet and tilt the pan until it evenly covers the bottom. Allow to cook a bit; then lift the edges with a rubber spatula while tilting the skillet again, allowing some of the eggs to seep under the cooked bottom. Do this a few times. When the eggs have set somewhat, turn the heat to low and place tomato slices on the top. Cover the pan and cook about 10 minutes; gently shake it a couple of times. You may also want to look at the bottom to ensure it doesn't burn; again use a rubber spatula to lift and check. 

Once the eggs are mostly set place the skillet under the broiler about 6 inches from the heat. Cook until the top browns slightly and puffs a little. Remove from the broiler and give the skillet a shake to ensure the frittata doesn't stick.  Allow to rest for 5 minutes. Sprinkle the remaining thyme or marjoram leaves over the top. Slice the frittata with a plastic knife while in the pan (you don't want to scratch the surface) or slip it carefully on to a cutting board. Cut into wedges and serve hot, although it tastes great at any temperature.

Leftovers are best used within a couple of days.

I'm thinking of trying this with chopped cooked bacon and/or cheese, shredded and mixed into the eggs or grated Parmesan on top. But it is good as it is.

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