A New Year often brings with it new health and fitness goals. And it might mean that you are looking to ditch the takeout eating and do some more cooking at home this year.
This recipe for a tomato Frittata is easy to make and will leave you with some delicious leftovers to take with you for work lunches or pack into a picnic basket and get outdoors this summer.
What you’ll need:
- 500 grams of ripe, locally grown tomatoes
- 1 or 2 garlic cloves (to taste), minced or puréed
- Freshly ground pepper
- 1 tablespoon fresh marjoram leaves or 2 teaspoons fresh thyme leaves
- 8 large eggs
- 2 tablespoons low-fat milk
- 1 tablespoon extra-virgin olive oil
- Divide the tomatoes into two batches. Slice one batch into rounds (about 1/3-inch-thick), and seed and chop the other batch.
- Toss the chopped tomatoes in a bowl with the garlic and salt and pepper to taste.
- Beat the eggs in a bowl, and stir in salt and pepper to taste, milk and half the marjoram or thyme. Stir in the chopped tomatoes.
- Heat the olive oil over medium-high heat. Pour in the egg mixture. Tilt the pan to distribute the eggs evenly over the surface.
- Once a few layers of egg have cooked, arrange the tomato slices on top of the frittata, turn the heat down to low and cover the pan.
- Cook for 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with the spatula. The eggs should be just about set; cook a few minutes longer if they’re not.
- Uncover the pan and place under the grill, not too close to the heat, for one to three minutes, watching carefully to make sure the top doesn’t burn.
- Sprinkle on the remaining marjoram or thyme. Loosen the edges with the spatula.
- Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, at room temperature or cold.