Minimum ingredients – maximum flavor! 10 minutes of prep and into the oven it goes… A light cherry tomato frittata bursting with sweet and tangy flavors.
Easy to Prepare; a Quick & Healthy Meal
- 10 minutes of prep.
- 15- 20 minutes to bake (depends on width of the pan and your oven temperature)
- Cook cherry tomatoes in pan with EVOO, sliced garlic and seasonings
- Add whisked eggs, stir up until creamy and somewhat set – but still loose
- Top with goat cheese dollops and scallions
- bake until puffed and cooked – enjoy!
I’m making this Frittata in early Fall ~ when my homegrown cherry tomatoes are plentiful and falling off the vine
Best time to make the Frittata:
- I like to make this cherry tomato frittata when cherry tomatoes are just picked
- ALTHOUGH – make whenever you find flavorful & sweet tomatoes!!! (There are some great ones available year-round imported from Mexico.
- Want to use a different vegetable?
This Easy Skillet Frittata can be baked with spinach, kale, cooked winter squashes and more!
Better flavor – and a deep orange yolk
Why I choose Pasture-Raised Eggs
- We “eat with our eyes” – pasture-raised eggs have a brilliant orange colored yolk, cooking them will release its color which is more pronounced than yellow yolks
- The color of an egg yolk is largely determined by the pigments a hen consumes in her diet such as marigold, capsicum. However, conventional farmers know this and have figured out ways to make their egg yolks darker, making them more appealing and fooling consumers
- These eggs can have higher levels of omega-3 fatty acids, beta-carotene, and vitamins A and E
- Vital Farms organic pasture-raised eggs are praised, expensive, and quite delicious
Sauté 2 1/2 cups of cherry tomatoes in EVOO with sliced garlic, pepper and Italian seasonings
(I use a 12″ non-stick Circular Skillet, ovenproof)
Over medium-low heat – add the whisked eggs and cook stirring with a rubber spatula
When eggs are set just a bit – add Goat Cheese in chunks and Sliced Scallions
FOURTH STEP:
Bake the Cherry Frittata 15 – 20 minutes until set and puffed
Cut into 6 large triangular portions
Cutting into the frittata – creamy goat cheese and burst tomatoes in every bite!
Enjoy this frittata! For lunch, brunch, light dinner or appetizer (cut into 2″ squares)
Karen
Enjoy my other wonderful Frittatas!
- Karen’s Butternut Squash, Apple, Leek & Goat Cheese Frittata
- Asparagus Frittata with Roasted Peppers & Dill
- Karen’s Leek Pie (quiche) with a “Magic Crust”
Two more Cherry Tomato recipes I love:
- Burst Heirloom Cherry Tomatoes over Pasta & Shrimp
- How To Dehydrate Cherry Tomatoes (oven recipe too!)
Karen’s Cherry Tomato Skillet Frittata
Minimum ingredients – maximum flavor! 10 minutes of prep and into the oven it goes… A light cherry tomato frittata bursting with sweet and tangy flavors.
Equipment
- 1 12" nonstick skillet – ovenproof
Ingredients
- 12 large eggs, I use Pasture Raised
- 3/4 teaspoon sea salt
- 1 1/2 tablespoon extra virgin olive oil, divided
- 2 1/2 cups cherry tomatoes, cleaned and dried; I use red & orange (sun gold)
- 4 large garlic cloves, peeled and thinly sliced
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon Italian seasonings
- 4 ounce goat cheese
- 1/4 cup scallions, sliced 1/4 in the diagonal
Instructions
- In a medium sized bowl, whisk eggs and sea salt.Preheat oven to 375 degrees.
- Heat a nonstick skillet with ONE tablespoon on EVOO. Add the tomatoes, sliced garlic, pepper and Italian Seasonings. Cook over medium heat – stirring. Cook for about 3 minutes or until the tomatoes have just burst a bit.
- Lower the heat to medium- low. Add the eggs and stir up with a rubber spatula. Cook, stirring until the eggs have just started to set – creamy but NOT totally cooked.Remove from heat, add goat cheese in 3/4 inch dollops all over – scatter scallions all over. Brush reserved 1/2 tablespoon EVOO around the edges of the pan.
- Bake in oven 15 – 20 minutes until puffed and cooked through (do not overcook.)
To serve:
- Carefully cut into 6 large wedges and serve with crusty bread. Can garnish with extra sliced scallions or small basil leaves.
Notes
Serving Ideas:
Cut into wedges and serve hot from the skillet. Can enjoy cold too!
For a Party: Hors d’oeuvre ~ Let frittata cool. Slide a rubber spatula underneath and release the frittata to a large cutting board. Cut into 2″ squares. Add them to a parchment lined rimmed baking sheet. Gently reheat and serve each with a bamboo toothpick. Garnish with extra sliced scallions or small basil leaves. Can refrigerate the frittata early in the day before cutting. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Cut into wedges and serve hot from the skillet. Can enjoy cold too!
For a Party: Hors d’oeuvre ~ Let frittata cool. Slide a rubber spatula underneath and release the frittata to a large cutting board. Cut into 2″ squares. Add them to a parchment lined rimmed baking sheet. Gently reheat and serve each with a bamboo toothpick. Garnish with extra sliced scallions or small basil leaves. Can refrigerate the frittata early in the day before cutting. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 240kcalCarbohydrates: 4gProtein: 17gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 381mgSodium: 510mgPotassium: 303mgFiber: 1gSugar: 2gVitamin A: 1087IUVitamin C: 16mgCalcium: 102mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
I can’t wait to make this for a party I’m going to tomorrow night! It’s going to be a simple yet delicious way to celebrate the end of season cherry tomato bounty and I already know everyone is going to love it! Thanks for sharing!
Hi Kay – thank you for the update! I developed this recipe with my end of the season pickings from my garden, so I get you.
Hope you find it delicious.😀Karen