Tomato frittata
This ultra-simple frittata with beefsteak tomatoes, parmesan, and tarragon will surprise you with its flavors and tender texture. Perfect for brunch, served with fresh arugula and a drizzle of olive oil.
Enjoy the season’s tomatoes!
This ultra-simple recipe will surprise you with its flavors and tender texture. Here’s a lesser-known but delicious way to incorporate tomatoes into your brunch menu! I love this very simple recipe—it’s full of flavors, and the tomatoes really make a beautiful addition to the frittata. Adding fresh tarragon is also excellent; if you don’t have any, you can use chives or basil instead!
Why make this recipe?
- Freshness and summer flavors: Lightly caramelized beefsteak tomatoes add sweetness and juiciness to the frittata.
- A gourmet and healthy brunch idea: A frittata with beefsteak tomatoes, parmesan, and tarragon, quick to prepare. A fresh idea for breakfast, brunch, or lunch!
- Adaptable and creative: You can add other vegetables, herbs, or cheeses to suit your taste.
Tips for a perfect recipe:
- Drain the tomatoes: Letting the tomatoes drain with a little salt before cooking prevents a soggy frittata.
- Caramelize for more flavor: Sautéing the tomatoes in olive oil before adding the eggs concentrates their flavor and creates a slight crispiness at the bottom.
- Use a nonstick or cast-iron skillet: This ensures even cooking and makes it easier to remove the frittata from the pan.
Cut the tomatoes into small cubes, about 1 cm.
Place the tomatoes in a colander over a bowl. Add 1 tsp salt and mix well. Let drain for 10 minutes. This step is crucial: skipping it will result in a soggy frittata!
Meanwhile, in a large bowl, whisk together the eggs, 1 tbsp olive oil, 1 tsp salt, garlic, and tarragon.
Set your oven to 375°F (190°C).
Place a 6- or 9-inch oven-safe nonstick skillet over medium-high heat (choose the size based on desired frittata thickness). Add the remaining olive oil.
Drain the tomatoes (you should have about ½ cup of juice in the bowl depending on their freshness—save it for Bloody Marys if you like!) and add them to the skillet. Spread evenly and cook for about 10 minutes.
After 8 minutes, the tomatoes should be tender and slightly caramelized at the bottom. Scrape the bottom of the pan gently with a wooden spoon. Pour the egg mixture over the tomatoes and distribute evenly.
Transfer the skillet to the oven and bake for 8 minutes.
Carefully remove the frittata from the skillet using a spatula (easy if using a nonstick pan). Slice into 4–6 portions and top with baby arugula and a drizzle of extra-virgin olive oil.
Bon appetit and enjoy!
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