Oregano and Tomato Frittata

Ingredients

Olive oil

2 tablespoons

Black pepper

1/2 teaspoon, freshly cracked

Salt

1/2 teaspoon, or to taste

Parmesan cheese

1/2 cup, grated

Fresh oregano

2 tablespoons, chopped

Cherry tomatoes

1 cup, halved

Eggs

6 large

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the eggs, salt, black pepper, and chopped oregano until well combined.
3. In an oven-safe skillet, heat the olive oil over medium heat. Once hot, add the halved cherry tomatoes and sauté for 2-3 minutes until they start to soften and release their juices.
4. Pour the egg mixture evenly over the sautéed tomatoes in the skillet, allowing the eggs to fill in around the tomatoes.
5. Sprinkle the grated Parmesan cheese generously on top of the egg mixture.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and the top is golden brown.
7. Once done, remove from the oven and let it cool for a few minutes before slicing.
8. Slice the frittata into wedges and serve warm. Enjoy it on its own or with a side of mixed greens drizzled with olive oil and balsamic vinegar for added freshness.