When it comes to fruits and vegetables at the peak of their season, it's generally a good idea to take a less-is-more approach. Specifically with tomatoes, a salt sprinkle and olive oil drizzle are oftentimes all you really need. This Tomato Frittata from Amy Goldman's The Heirloom Tomato is a stripped-down version of a classic frittata recipe that incorporates fresh tomatoes and suspends them in the egg mixture so they retain their sweet, raw flavor and texture. Even though the frittata is seasoned with nothing more than salt, pepper, and a bit of garlic and onions, the final slices are packed with flavor.
Frittatas are a wonderful summer meal, particularly when left to cool to room temperature and served with some mayonnaise or garlicky aïoli. Add a simple mixed greens salad (even better with a few fresh tomatoes thrown in), a chilled glass of wine, and a slice or two of crusty baguette—it really doesn't get much better, fresher, or simpler.
As always with our Cook the Book feature, we have five (5) copies of The Heirloom Tomato to give away this week.
- 3 tablespoons extra-virgin olive oil
- 1/2 cup small-dice onion
- 1 tablespoon minced garlic
- 2 teaspoons salt
- 1 teaspoon fresh- ground black pepper
- 2 cups peeled, seeded, and diced tomatoes
- 6 large eggs
- 2 tablespoons basil chiffonade
Preheat the broiler.
Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onions and cook until translucent. Add the garlic, salt, and pepper. When the garlic begins to give up its aroma, add the tomato. Cook until heated through.
Whisk the eggs together in a medium bowl. Add the eggs to the tomato mixture in the skillet. Briefly mix together so that all of the ingredients are incorporated. Then do not disturb.
Cook until the eggs are almost set, 8 to 10 minutes.
Place the skillet briefly under the broiler to set the top, about 2 minutes.
Put a serving plate on top of the skillet and, holding the two firmly together, flip them over so the frittata lands bottom-side-up on the plate. Garnish with basil. Cut into 8 wedges, pie-style, and serve.