Garden Tomato Frittata with Heirloom Marinated Tomato Salad

I use a cast iron skillet for this recipe and it’s perfect. It is the perfect size and doesn’t stick to the pan when I’m finished cooking. Begin by sauteing your onions on medium heat with a tablespoon of butter. Sweat the onions for about three minutes until soft. Add garlic and jalapeno, and cook for 2 more minutes, adjusting heat as necessary. Meanwhile, whisk eggs with a fork and add arugula to mixture. When the jalapeno and garlic have sweated for a couple of minutes, add egg and arugula mixture into the pan, and slightly stir to incorporate the aromatics with the egg. Add slices of tomato to the pan, layering them nicely into the pan so they stay on top. Cook the egg mixture on the stove for 2 more minutes, but turn on the broiler in the meantime. Grate the cheese over the par cooked frittata. After about 4 minutes on the stove, grab the skillet and put it into the oven and broil until the cheese has melted and frittata has puffed up and caramelized. Remove from oven, garnish with minced arugula, a dollop of labneh, and enjoy!

Ingredients for Heirloom Tomato Frittata:

  • Eggs, 4 ea
  • Onion, 1/4 cup chopped finely
  • Garlic, 4 cloves minced
  • Tomato, 1 or 2 ea, sliced
  • Arugula, about 1/4 cup minced
  • Jalapeno, 1 medium, minced
  • Butter, 1 tbl
  • Parmesan Cheese, small block for grating
  • Labneh, for garnish

For the tomato salad, I’ve used home grown roma and heirloom tomatoes with. a prepared salad dressing from Trader Joes. It’s so easy, this recipe. If the tomatoes are a bit bigger, cut them into more wedges. You can also make your own vinaigrette to dress the salad with, but Trader Joes has high quality products, so I can justify buying one to save myself some time. Cut the onion very thinly so it can cook in the acid from the vinaigrette to take away the sharp onion pungency. Season the tomato salad with salt and pepper.

Here are the ingredients for the tomato salad:

  • Roma tomatoes, 4 ea, quartered
  • Heirloom tomatoes, 2 ea quartered
  • Parsley, 1 tbl, minced
  • Onion, 1/4ea cut into fine julienne
  • Vinaigrette, your choice, 1/4 cup

Toss all of the ingredients together and store them in the fridge either in portions or in one big container. If the tomatoes are on the riper side, be gentle so the inside part of the tomato wedge doesn’t detach. Not a big deal but it ruins aesthetic. This is very quick and easy to make, and does not cost much at all. It’s a great way to use up excess tomatoes if you or someone you know has grown them, and the recipe only gets better as it sits in your fridge while it hangs in that marinade.

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