This is the perfect summer breakfast (or lunch…or dinner)
I just love going to the farmer’s market during the summer and getting inspired to make something based on what I find and what is in season!
If you’re like me, you can’t pass up a beautiful heirloom tomato. I found a big, gorgeous yellow tomato with orange accents, and a small simple red one. I knew I wanted to make a frittata and have them be the star of the show…
Heirloom Tomato Fritatta
What you'll need: a cast iron skillet.
- 1 russet potato
- 4-5 slices of cheese or about 1 cup of shredded cheese
- I used Chao non-dairy cheese but if you're a cheese lover I'd suggest cheddar or fontina cheese with this!
- A dozen extra large eggs
- 2-3 heirloom tomatoes
- Kosher salt and pepper to taste
- Optional: Italian seasoning
Preheat oven to 400 degrees.
Peel the potatoes and then slice into about quarter-inch rounds. Layer the bottom of your cast iron with the potatoes. Add the cheese (or fake cheese!) on top.
Crack eggs into a mixing bowl and whisk until well combined. Pour on top of the potatoes and cheese.
Slice the tomatoes and carefully place them on top so that they don't sink! Season with salt and pepper; add optional Italian seasoning if you'd like, too! Bake for about 20 minutes or until the eggs set (Tip: you can stick a toothpick in the middle and if it comes out wet then the eggs are still raw).
I used Chao non-dairy cheese but if you're a cheese lover I'd suggest cheddar or fontina cheese with this!
(Tip: you can stick a toothpick in the middle and if it comes out wet then the eggs are still raw).