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.
Servings: 6 large servings
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: 240kcal | Carbohydrates: 4g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 381mg | Sodium: 510mg | Potassium: 303mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1087IU | Vitamin C: 16mg | Calcium: 102mg | Iron: 3mg