Tomato Veggie Frittata

Baked Tomato-Veggie Frittata

Published on August 17, 2016 | By |
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8-10

File Aug 17, 5 41 54 PMWhen life gives you tomatoes….make a tomato frittata!

My good friend Liz Kurlbaum runs a heirloom tomato farm in the summer. She generously gave me two crates of her lovely heirloom tomatoes.  I froze quite a few of them and then made some goodies with the rest.  You can see her heirloom’s here.  Sadly, the heirloom tomato season is coming to an end so I will have to go back to regular store bought tomatoes. 😥

Frittatas are a great way to have a healthy breakfast every day since you can make this ahead and then just microwave a piece when you are ready to eat.

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Ingredients

  • 10 large eggs- I used local Campo Lindo eggs
  • 1 TBSP. butter or ghee or olive oil to sautee
  • 2 cloves of garlic or you can use roasted garlic in a jar
  • 1/2 tsp. herbamare
  • 1/2 tsp. black pepper
  • 1/4 tsp. sea salt
  • 1/2 cup diced mushrooms
  • 1 heirloom tomato finely chopped
  • 1/2 cup finely chopped onion
  • 1/3 cup shredded parmesan cheese

Instructions

  • 1. Preheat oven to 350 degrees
  • 2. You can use an 8x10 baking dish or I used a oven proof skillet and went from the stove right to the oven. If you use the baking dish make sure and oil it really well and for ease of clean-up use parchment paper
  • 3. In a large bowl add eggs, herbamare seasoning, black pepper and whisk until well mixed
  • 4. Heat butter, ghee or olive oil in large skillet and add onion, mushrooms, tomato, garlic. Saute for 5 minutes or until softened and salt to taste while sauteing.
  • 5. Add egg mixture and parmesan cheese to the vegetables in the skillet and stir well.
  • 6. If you are using an ovenproof skillet you can just let the eggs set up in the skillet for about 4 minutes until they are less "jiggly"
  • 7. Transfer skillet to oven and bake for 15 minutes or until the eggs mixture is firm.
  • 8. If you are using a baking dish transfer the mixture to your prepared dish and bake for 20 minutes or until the egg mixture is firm.
  • 9. Remove from oven and let cool in pan. Cut into pieces and enjoy immediately or store in refrigerator and reheat during the week.

Instructions

  • 1. Preheat oven to 350 degrees
  • 2. You can use an 8x10 baking dish or I used a oven proof skillet and went from the stove right to the oven. If you use the baking dish make sure and oil it really well and for ease of clean-up use parchment paper
  • 3. In a large bowl add eggs, herbamare seasoning, black pepper and whisk until well mixed
  • 4. Heat butter, ghee or olive oil in large skillet and add onion, mushrooms, tomato, garlic. Saute for 5 minutes or until softened and salt to taste while sauteing.
  • 5. Add egg mixture and parmesan cheese to the vegetables in the skillet and stir well.
  • 6. If you are using an ovenproof skillet you can just let the eggs set up in the skillet for about 4 minutes until they are less "jiggly"
  • 7. Transfer skillet to oven and bake for 15 minutes or until the eggs mixture is firm.
  • 8. If you are using a baking dish transfer the mixture to your prepared dish and bake for 20 minutes or until the egg mixture is firm.
  • 9. Remove from oven and let cool in pan. Cut into pieces and enjoy immediately or store in refrigerator and reheat during the week.
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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...