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
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
- 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.
- Wash, dry and cut the tomatoes in half. Wash, dry and coarsely chop the basil and mint and add to the frittata dough.
- Cover 4 mini molds (10 cm/4 in) with removable bottoms with parchment paper. 4. Pour the mixture into each mold.
- Bake at 180°C (350°F/gas 4) for about 15 minutes.