
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.
Ingredients
- 1 russet potato
- 1 cup shredded cheese or non-dairy cheese
- 12 eggs
- 2-3 heirloom tomatoes
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- Kosher salt to taste
- Black pepper to taste
Instructions
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Preheat oven to 400 degrees.
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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.
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Crack eggs into a mixing bowl and whisk until well combined. Pour on top of the potatoes and cheese.
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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).
Recipe Notes
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).