Tomato Frittata 

Have I mentioned that I love breakfast? There is something about waking up in the morning and eating a nice, yummy hot egg dish and a steaming cup of coffee on the side. Yummy!

Eggs get a lot of flack for being high in cholesterol and for the longest time we were told that we must avoid consuming them (or at the very least the delicious yolks). Back in the 1980s, society started to realize that we were headed towards a health crisis and everyone jumped on the fat and cholesterol bashing bandwagon. Eggs, oils, cheeses, real butters all took the hit as evil foods. Fast forward to now and, while you should certainly eat these foods in moderation, they are no longer the bad foods. We now know that sugars and over processed foods are far worse for us than any of the negatives that an egg brings to the table. In fact, some research may indicate that the good of an egg outweighs the bad.

Yay for eggs!

I usually eat 2 eggs every morning in some shape or fashion and this recipe is one of my favorites. It is super easy to make and each person can customize their frittata to their liking. Picky eaters are no match for this recipe!

Tomato Frittata 

One serving is two tomatoes

  • 4 beefsteak (or similar sized) tomatoes
  • 4 eggs
  • Onion, finely chopped
  • Roasted red peppers, chopped
  • Fresh spinach, coarsely chopped
  • 1/2 cup cheddar cheese (I used reduced fat)
  • Salt and pepper to taste

Preheat oven to 425 degrees. Slice the tops off of the tomatoes and with a pairing knife, very carefully cut out the insides of the tomatoes. Be careful not to pierce the sides. You can add the leftover tomatoes pieces to the Fritatas or add them to another recipe (I added them to the homemade marinara recipe). 

Place the hollowed out tomatoes in a greased oven proof baking dish. Add vegetables to the insides of the tomatoes. Do not overfill the tomatoes as you still need room for the eggs.

In a measuring cup, beat the eggs with the salt and pepper. You can add other seasonings as you like. I added crushed red peppers, garlic, and some smoked paprika. Carefully pour the eggs evenly into the tomatoes. If you want to have exactly one egg per tomato, beat and add each of the eggs separately. You can also crack the eggs in directly. If you want runny eggs, this is the way to go.

Do not top with cheese yet! Especially if you are using fat free or reduced fat cheese. The cheese will dry out and get hard if you add it now.

Cover dish with tinfoil and bake for 40-50 minutes or until eggs are set. If you want runny eggs, bake for 20 minutes, check the eggs for to see how much they have set, and continue to bake until eggs are set how you want. Top each fritata with 1/8 cup cheese immediately after removing.

Allow the frittatas to cool for 5-10 minutes before eating. The insides will be very hot.

You can mix up the frittatas the night before and pop in the oven the next morning. Just be sure to remove them from the refrigerator at least 30 minutes before cooking to let them warm up. Otherwise you will have to cook them longer to heat up the middles.

This recipe can be modified with any other ingredients you wish. Add other vegetables or breakfast meats. Use a different cheese. The sky is the limit!

As is, the macro counts for one serving is

  • 14.6 grams fat
  • 12.2 grams carbohydrates
  • 22 grams protein

Recipe adapted from Popsugar.

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