I hope you had something fun to do yesterday. We had a fab and glam wedding to provide our weekend pleasure. I delighted in being selected as an assistant to Miss Bethel to create arrangements for the reception, pic below (of course she created the really elaborate ones)! I hope the sweet parents of the bride hit the pause button this afternoon and revel in the glory of having successfully hosted a perfect and delightful evening; and further I hope they enjoy a quiet Sunday supper like this Tomato Frittata. Love and gratitude to the Young Fam for a glorious Saturday in your home and gardens.
3 Tbs olive oil
6 large eggs
3 Tbs finely grated Parmesan
1 garlic clove, minced
1/8 t salt
1/4 t pepper
6 ripe plum tomatoes, cored, and cut into 1/2” pieces
5 basil leaves, chopped
Preheat oven to 350°.
Heat oil in large skillet over medium-high heat.
Lightly beat eggs in small bowl.
Add garlic, salt, and pepper.
When oil simmers, pour egg mixture into skillet.
Cook until eggs begin to turn golden around the edges.
Arrange tomato slices on top of egg mixture.
(It is OK if some slices sink.)
Sprinkle basil on top of tomatoes.
Transfer skillet to oven and bake until eggs are set in the center, 8 – 10 minutes.
With a spatula, loosen frittata from pan, and slide onto plate.
Slice and serve warm or at room temperature.