Well hello there– With the yellow bowl of tomatoes on the kitchen counter spilling over, I tried a new dinner for us, a tomato frittata and a big summer salad. We spread out on the coffee table to eat by the t.v. because I just couldn’t miss those incredible (and adorable) girl gymnasts at the Olympics. So, it was happy endings!!– the girls won the gold medal and the frittata turned out just fine.
FRESH TOMATO BASIL FRITTATA
2 tab. olive oil
4 tab. grated parmesan
1 clove garlic, minced
salt & pepper
5 ripe plum tomatoes
1/2 cup fresh basil, cut into slices
Cut the tomatoes into thin slices and spread them on a paper towel to soak off extra juices. Heat the oil in the pan and whisk up the eggs with the parmesan and a few shakes of salt and fresh ground pepper. Pour the eggs into the pan and cook on medium heat until they are partially set and the edges are browned. Sprinkle the basil on the eggs and then layer the tomatoes on top. Set the pan into a 350 degree oven and bake until the eggs are completely set in the center, about 8 to 10 minutes.
Slice up the frittata and add a bright green salad and a slice of sturdy bread. A nice light dinner or a great addition to brunch.