Looking for a great breakfast, brunch, or quick dinner recipe? Look no further! This cheesy tomato frittata is simple to make and ready in under 30 minutes!
Cheesy Tomato Frittata
It’s still a little bit too early for ripe tomatoes here in southern Wyoming, but they are coming, and once they start coming, they don’t stop for about a month. We have a ton growing in our garden, and we are always looking for new ways to use them. Enter this cheesy tomato frittata. Frittatas are great to make any time of day. They are perfect for a brunch when you want to impress. They are a great weeknight dinner recipe for two when you just don’t feel like putting much effort into coming up with something crazy. Frittatas are also a great way to use up a bunch of leftovers in the fridge. Throw some onion or broccoli or cauliflower or mushrooms into the mix. The eggs create the perfect blank slate for you to get creative or clean out the fridge. This frittata recipe is pretty straight forward. Eggs, tomato, and ricotta cheese are the main components, and you probably have most of the rest of the ingredients hanging out in the pantry. Get the recipe below and check out some FAQs!
What will I need to make this cheesy tomato frittata (see recipe below for entire ingredient list)?
1 tbsp unsalted butter
8 large eggs
1/3 cup heavy cream or half and half
1/2 cup whole milk ricotta cheese
2 tbsp chopped fresh parsley
1 tsp onion powder
1 tsp garlic powder
pinch of cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
4 slices heirloom tomatoes
2 cups fresh arugula
1 tsp Everything But The Bagel seasoning (EBTBS)
Can I use something other than heavy cream, like a nut milk or something similar?
I like to use heavy cream or half and half for this recipe because it adds a certain kind of richness. With that being said, you could totally substitute in skim milk or a nut-based milk. Be careful with nut-based milks though. Sometimes they can be heavy in nutty flavor, so expect the flavor profile to change just a bit…and for the love of God, please don’t add a sweet flavored nut-based milk like vanilla or caramel.
Can I use reduced-fat ricotta cheese instead?
Again, I prefer whole milk ricotta cheese for this recipe because of the richness, but you could totally substitute in reduced-fat. You could also consider subbing in cottage cheese. I tend to do this sometimes. It plays with the texture a bit, but not too much.
What are some potential add-ins?
I love to use whatever I have left in the fridge for this recipe. Wilted spinach and caramelized onions are two of my favorites add-ins. Also, mushrooms add some meatiness without the meat. You could also add bacon or sausage for some fatty protein!
Are you looking for more great breakfast recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite breakfast recipes!
Cheesy Tomato Frittata
Servings:
4 servingsNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tbsp unsalted butter
- 8 large eggs beaten
- 1/3 cup heavy cream or half and half
- 1/2 cup whole milk ricotta cheese
- 1/4 cup freshly grated mozzarella cheese
- 2 tbsp chopped fresh parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 pinch cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices heirloom tomatoes thinly sliced
- 2 cups fresh arugula optional
- 1 tsp Everything But The Bagel seasoning (EBTBS) optional
Instructions
- Preheat your oven to 400 degrees F and situate the oven rack so that it's in the center
- In a medium bowl, whisk together the eggs, heavy cream, ricotta cheese, mozzarella cheese, parsley, onion powder, garlic powder, cayenne pepper, salt, and black pepper.
- Heat the bowl in a large oven-safe skillet over medium to medium-high heat. Add the egg mixture and let it sit completely untouched for 2 minutes. Once the eggs just begin to set around the edges, transfer the pan to the oven.
- Bake the frittata for 5 minutes. Remove from oven, place the tomato slices on top. Place the pan back in the oven and cook for 10-15 minutes more or until the eggs are completely set and the tomatoes are looking a bit shriveled. Remove from heat.
- Serve the frittata with a side of arugula and a dash of EBTBS if desired. Enjoy!
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