Tomato Herb Frittata

When you’re in the mood for something quick, easy and healthy, frittatas are an ideal solution.   There are so many variations, it’s difficult to pinpoint my favorite recipe.  Essentially, I take whatever is in my refrigerator and create a different concoction each time.  So, the other night, when I wasn’t thrilled about the prospect of making dinner and using several pots and pans, I headed out to my garden and plucked some tomatoes and fresh herbs (specifically parsley, basil and mint), cracked six eggs, threw in some feta and thirty minutes later, we had ourselves a meal.  Here’s a loose recipe to go by but keep in mind you can swap out herbs, vegetables and cheese and/or add meat and potatoes…trust me, the possibilities are endless.

Tomato Herb Frittata

You will need:

Six Eggs

1/2 cup milk

2 plum tomatoes

3 tablespoons of fresh herbs

1 shallot

1/4 cup feta cheese

1 tablespoon olive oil

Directions:

1. Preheat the oven to 350 degrees.

2. Heat the oil in the pan.

3. Sautee the chopped up shallot until transluscent.

4. Whip up the eggs , milk, tomatoes and herbs.

5. Pour over the shallots.

6. Sprinkle the feta cheese on the top.

7. Wait until the sides puff up and begin to brown.

8. Transfer the oven safe skillet to the center rack of the oven.

9. Bake for 30 minutes.

10. Let cool for five minutes and serve with greens and warm bread…and a glass of wine!

Bon Appetit!