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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

  1. Preheat oven to 400 degrees.

  2. 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.

  3. Crack eggs into a mixing bowl and whisk until well combined. Pour on top of the potatoes and cheese.

  4. 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).