Food&Wine The English Post

Tomato Frittata

Written by Veronica Lavenia

Small frittatas with tomato sauce were the snacks that my mother made for us girls to take to school with the tomatoes in season. Frittata was cooked in the oven, a tradition handed down from mother to daughter. Best to enjoy freshly baked they are also delicious cold, cut into cubes and served as appetizer like Spanish tapas.


Tomato frittata: Ingredients

Makes 4

4 large eggs

Pinch of sea salt

White pepper, to taste

50 ml (2 fl oz) organic milk

Extra virgin olive oil, to taste

50 g (2 oz) brown rice flour

1 tbsp instant yeast

2 tbsp Parmigiano cheese, grated

15 dates or cherry tomatoes

10 basil leaves

5 mint leaves


Tomato Frittata: Method

  1. Beat the eggs with a pinch of salt and pepper. Add the milk, oil, flour, baking powder, Parmigiano and stir with a fork to mix all ingredients.
  2. Wash, dry and cut the tomatoes in half. Wash, dry and coarsely chop the basil and mint and add to the frittata dough.
  3. Cover 4 mini molds (10 cm/4 in) with removable bottoms with parchment paper. 4. Pour the mixture into each mold.
  4. Bake at 180°C (350°F/gas 4) for about 15 minutes.

PH. Veronica Lavenia

Don’t miss:

Cannellini with tomato sauce and mint

Bruschetta with tomatoes

Pasta with tomatoes and aragula sauce

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.