A frittata is an open-faced omelet. It is easy to make, and would be a welcome addition to breakfast in the colder weeks to come. Or, serve it as a lunch or light supper dish, along with salad and crusty bread.
The chopped tomatoes and chiles in this recipe are packed by Red Gold Tomatoes, which also developed the recipe. It takes about 15 minutes to prepare. For more Red Gold Tomatoes recipes, visit www.redgold.com. To order the cookbook, which sells for $12, click here.
1/2 cup finely grated Romano or other Italian cheese(s)
7 fresh sage leaves, de-stemmed and thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
6 medium-sized scallions with tops, thinly sliced
2 (14.5-ounce) cans Red Gold Diced Tomatoes Mexican Fiesta, or other canned diced tomatoes with mild chiles, well drained
Beat the eggs in a bowl with a fork just until blended. Stir in the cheese, sage, salt and pepper. Heat olive oil in a large non-stick ovenproof skillet over medium heat. Reserve 1 tablespoon of the scallions Add the remaining scallions to the hot skillet.
Cook for a minute or so until they have wilted. Add the egg mixture, tilting the skillet to ensure even coverage. Reduce the heat to low. Cook for 3 minutes, lifting the edge of the frittata with a wooden spoon to allow the uncooked egg to flow underneath; do not stir.
Spoon the diced, well-drained tomatoes over the top of the frittata. Cooke for 2-3 minutes or just until the eggs begin to set. Sprinkle with the reserved scallions. Broil for 1-2 minutes until the frittata is lightly browned and the tomatoes are hot.
Makes 6 servings.
From Red Gold Tomatoes