Tomato and Herb Frittata
Indulge in the perfect brunch for two with this scaled-down version of a classic frittata.
Bursting with the fresh flavors of Roma tomatoes and fragrant herbs, this dish is not only delicious but also tailored to provide just the right amount for a cozy weekend meal.
Frittatas are relatively easy to make, which is great when you’re feeling too lazy to go out to brunch on a weekend, but not so lazy that you just eat some dry cereal out of the box (not that I’m judging…been-there-done-that many a time).
How To Prepare the Perfect Tomato Frittata
Over the years, I’ve tried countless different versions of this recipe using different types of tomatoes, herbs, and cooking methods, and this is my favorite combination so far. Here are my tips and tricks to a perfect Tomato Herb Frittata.
It’s super important to use Roma tomatoes.
Alright, so why are we going with Roma tomatoes for our Tomato and Herb Frittata for Two?
They are nice and firm.
Roma tomatoes, or plum tomatoes if we fancy, have a meatier texture. This is great because it means they won't go all mushy on us during cooking. Nobody wants a soggy frittata, amma right?
Also, Roma tomatoes are not too watery.
These tomatoes have fewer seeds and less watery stuff inside. Less water means our eggs stay happy and set, giving us that perfect frittata texture.
Roma tomatoes are packed with flavor.
Roma tomatoes are like little flavor bombs. They bring a sweet and rich taste that play really well with the eggs and herbs.
They are super slice-and-dice friendly.
Their shape makes them super easy to slice evenly. We want our tomato slices to be team players, spreading out nicely across the frittata.
You know, #ForTheGram.
They’re not too sour.
These tomatoes have a good balance of acidity. This means they won't overpower the richness of the eggs or the herbal goodness from thyme and basil.
They’re the Goldilocks of tomatoes when cooking for two.
Their smaller size is spot-on for a lot of recipes that are tailored for two like this Tomato Herb Frittata. No worries about too much tomato stealing the show.
And let's be real, these tomatoes are easy on the eyes. That vibrant red color and distinctive shape make our frittata a feast for the eyes before it even hits the taste buds.
Use ripe Roma tomatoes.
Probably most importantly, you gotta get ripe Roma tomatoes because this frittata’s deliciousness primarily comes from the natural sweetness of the tomatoes. Without good tomatoes, this frittata will just fall flat.
So what does “ripe” actually mean for a Roma tomato? How do you know which ones to pick when you’re at the grocery store?
Color: a ripe Roma tomato typically has a deep red color. While some green may persist around the stem, the majority of the tomato should be red. Avoid tomatoes that are predominantly green.
Texture: Gently squeeze the tomato. A ripe Roma tomato should yield slightly to gentle pressure but still feel firm. It shouldn't be too soft, which could indicate overripeness or spoilage.
Skin Texture: The skin of a ripe Roma tomato should be smooth and taut. Avoid tomatoes with wrinkles or blemishes, as these can be signs of overripeness or damage.
Aroma: Ripe Roma tomatoes emit a sweet, earthy aroma at the stem end. If the tomato has a fragrant smell, it is likely ripe. However, if it smells fermented or off, the tomato may be overripe or spoiled.
Weight: A ripe Roma tomato feels heavy for its size. This indicates that it has a high water content and is likely juicy and flavorful.
Consistency: Look for a consistent color throughout the tomato. Irregular coloring or large areas of green may suggest uneven ripening.
Stem Attachment: The area around the stem (where it was attached to the vine) should be well-formed and not sunken. A flat or sunken area can indicate overripeness or issues during growth.
Note: I don’t love hating on any tomato. Over-ripe tomatoes can be used for other things (marinara sauce or roasted tomato soup), but just please don’t use it for this frittata recipe. Dry cereal would taste better…
Use fresh basil and thyme whenever possible.
Fresh basil and thyme generally have a more intense and immediate flavor compared to their dried counterparts because the essential oils responsible for the herbs' flavors are at their peak when they are fresh.
Fresh basil and thyme also release a robust and fragrant aroma that can elevate the overall sensory experience of this frittata.
They can also add a desirable texture to this Tomato Herb Frittata, as the tender thyme leaves used as the final garnish bring a pleasant contrast to the other ingredients.
Finally, it’s not for nothing that using fresh basil and thyme in this frittata provides more nutritional value to your diet by giving you more vitamins, minerals, and antioxidants.
That said, this frittata will still taste yummy if all you have in the kitchen are dried herbs.
Properly prepare your tomatoes.
Slicing one tomato into rounds and chopping the other adds both texture and flavor layers to the frittata.
Then, removing seeds from the chopped tomato prevents excess moisture, ensuring a perfectly set frittata.
Use the right skillet.
A heavy cast iron skillet distributes heat evenly, helping the frittata cook uniformly.
And please, please, please use an 8-inch skillet is ideal for this scaled-down recipe, ensuring the right thickness for a perfectly cooked frittata.
Control your heat.
Heat the olive oil over medium-high heat initially to cook the frittata base. Adjust the heat as needed to avoid burning or uneven cooking.
Then, lower the heat once the frittata is set to prevent overcooking and maintain a creamy interior.
Be patient.
It’s super important to allow your frittata to cook undisturbed for the initial 2-3 minutes to let the layers form.
And then it’s just as important to covering the skillet during the cooking process to ensure even heat distribution, leading to a well-cooked interior.
Monitor broiling carefully.
Keep a close eye on the frittata under the broiler to prevent burning. The goal is a lightly browned top with a slightly puffed appearance.
The broiling step adds a visually appealing finish and a hint of caramelization to the tomatoes.
Finally, rest before serving.
Let your frittata rest for 5 minutes after removing it from the oven.
This allows the residual heat to finish setting the eggs and makes for easier slicing.
And there you have it—your guide to a Tomato and Herb Frittata masterpiece.
Enjoy the journey, and may your brunch game be forever strong.
Tomato Frittata
Ingredients
Preparation
- Slice one tomato into rounds about ½ inch thick. Seed and chop the other tomato. Toss the chopped tomatoes in a bowl with garlic, salt, and pepper.
- In a separate bowl, beat eggs. Stir in salt and pepper to taste, milk, half the thyme, and basil. Incorporate the chopped tomatoes into the egg mixture.
- Heat olive oil over medium-high heat in an 8-inch heavy cast iron skillet. Once hot, pour in the egg mixture, tilt the pan to distribute eggs evenly, and shake gently. Once a few layers have cooked, about 2-3 minutes, arrange tomato slices on top.
- Turn the heat down, cover, and cook for 10 minutes, shaking the skillet occasionally. Once the egg mixture has almost completely set, turn off heat.
- Heat the broiler. Uncover the skillet and place it under the broiler for 1 to 3 minutes, watching carefully to avoid burning. You want the frittata to puff up a bit and brown. Remove from heat (use an oven mitt!) and allow the frittata to cool for 5 minutes. Sprinkle remaining thyme.
- Cut in half with a spatula and then carefully slide each piece onto 2 plates.