Tomato faux-tata

Name: Tomato faux-tata
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 10 cherry tomatoes, halved; 3 large eggs; 1/2 tsp Italian seasoning (or dry herbs of your choice); Parmesan cheese

Robert Gonzal @robert

Vancouver BC

This is basically a play on tomato frittata except it's made entirely on the stovetop. When choosing your tomatoes, try to find ones that are a little meatier, like San Marzano's. Otherwise, remove a little tomato pulp before frying.

Robert Gonzal @robert

Saved

Ingredients

10 minutes

2 servings

10cherry tomatoes, halved
3large eggs
1/2 tspItalian seasoning (or dry herbs of your choice)
Parmesan cheese

Saved

Steps

10 minutes

1

Melt a large knob of butter in a nonstick skillet on medium-high heat. Lay in the tomatoes, cut-side down, and let them fry for 5 minutes without disturbing them.
2

Whisk together the eggs and dry herbs, plus a pinch of salt and a few grinds of black pepper. Carefully pour the eggs into the skillet, letting them flow around the tomatoes. Turn the heat down to low and cover with a lid. Let cook until the top of the eggs no longer jiggle when you shake the skillet. This should take between 3 to 5 minutes.
3

Remove the lid and put a large plate face-down on the skillet. Carefully flip everything over so the frittata falls into the plate. Sprinkle with a little grated parmesan before serving.