Summer Tomato Frittata

Summer Tomato Frittata

Ingredients

Serves 4

4 large eggs

1 tablespoon milk (your choice of milk)

2 tablespoons marinara sauce or tomato sauce

3 tablespoons grated Parmesan cheese, divided

2 teaspoons olive oil

1 cup cherry tomatoes, sliced

½ teaspoon fine grain sea salt

Ground black pepper to taste

Directions

In a large bowl beat the eggs with the milk, salt, and pepper to taste.

Beat in the marinara sauce and one tablespoon of the Parmesan cheese.

Heat the olive oil over medium heat in a heavy, 8-inch ovenproof pan (or a cast iron skillet)

Pour in the egg mixture, scraping in every last bit with a heatproof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface.

Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

Cook until one third of the mixture is still liquid. Sprinkle with the cheese and top with the tomatoes, overlapping.

Turn down the heat to low, cover and cook for 10 minutes. From time to time, remove the lid, and loose the bottom of the frittata with a wooden spatula.

The bottom should have a golden color and the eggs should be just about to set (make sure it doesn’t burn).

In the meantime, heat the broiler.

Uncover the pan and place under the broiler, not too close to the heat, for about 3 minutes, watching carefully to make sure the top doesn’t burn.

Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for 10 minutes.

Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds.

Serve hot, warm, at room temperature or cold.