Food&Wine The English Post

Tomato Frittata

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.
TOMATO FRITTATA

PH. Veronica Lavenia

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate