Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.
Recipe information
Yield
6 Servings
Ingredients
3
tablespoons olive oil
6
large eggs
3
tablespoons finely grated Parmesan
1
garlic clove, minced
Sea salt and freshly ground black pepper
1
1/2 pounds ripe plum tomatoes (5–6 medium), cored, cut crosswise into 1/4' slices
Preparation
Step 1
Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in cheese and garlic and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices on top of egg mixture. (Some slices may sink.)
Step 2
Transfer skillet to oven and bake frittata until eggs are just set in the center, 8–10 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.
Nutrition Per Serving
One serving contains: Calories (kcal) 180 Fat (g) 13 Saturated Fat (g) 3.5 Cholesterol (mg) 220 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 9 Sodium (mg) 210