This Garden Harvest Frittata is perfect for when you need a quick way to use a lot of tomatoes from your garden but might be sick of tomato toast for the 8th day in a row. It’s easy to throw together, uses simple but bold ingredients and you can serve it for breakfast, lunch, or dinner. This recipe also utilizes things you may be harvesting, such as arugula & spinach, parsley, and shallot.
1. Preheat oven to 375ºF. 2. prep the shallots, tomatoes, parsley & greens. 3. In a bowl, whisk together all of the eggs with the milk, salt, and pepper. 4. In a 12” cast iron skillet, heat the butter over medium heat until melted. 5. Add the shallots and cook while stirring often until shallots are soft & caramelized (about 3 minutes). 6. Add tomatoes and allow to cook for 2-3 minutes. 7. Add the parsley & greens, and allow to heat until just wilted. 8. Add your eggs, and stir gently to combine the ingredients. 9. Finally, sprinkle your cheese over the top and gently stir once more to incorporate some within the egg mixture. 10. Dust the top with the pinch of red pepper flakes. 11. Allow to cook on the stovetop for just a couple of minutes to set the bottom. 12. Transfer skillet to oven and bake for 12-14 minutes, until eggs no longer look wet and jiggly. 13. Rest for about 5 minutes before slicing and serve! We used globe tomatoes (celebrities, to be exact), but this recipe is suited for any tomato, really. Whole cherry tomatoes (blistered during step 6) would be really tasty. You can also leave your slicer tomatoes in actual slices instead of dicing them for an added interesting burst of color.Garden Harvest Frittata
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