Teresa's Recipes
Oregano and Tomato Frittata
Experience the delightful burst of flavors in this Oregano and Tomato Frittata, perfect for breakfast, brunch, or a light dinner. With vibrant cherry tomatoes and aromatic fresh oregano, this dish is not just visually appealing but also packed with nutrients. The creamy richness of Parmesan cheese brings a savory depth to each bite, making it a crowd-pleaser that can be enjoyed warm or at room temperature. Historically, frittatas have their roots in Italian cuisine, often made with whatever ingredients are on hand, embodying the essence of rustic, home-style cooking.
Ingredients
- 2 tablespoons Olive oil
- 1/2 teaspoon, freshly cracked Black pepper
- 1/2 teaspoon, or to taste Salt
- 1/2 cup, grated Parmesan cheese
- 2 tablespoons, chopped Fresh oregano
- 1 cup, halved Cherry tomatoes
- 6 large Eggs
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 220
- Fat: 16g
- Carbs: 4g
- Protein: 16g
- Sodium: 350mg
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the eggs, salt, black pepper, and chopped oregano until well combined.
- 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.
- Pour the egg mixture evenly over the sautéed tomatoes in the skillet, allowing the eggs to fill in around the tomatoes.
- Sprinkle the grated Parmesan cheese generously on top of the egg mixture.
- 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.
- Once done, remove from the oven and let it cool for a few minutes before slicing.
- 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.
Tips
- For a heartier version, feel free to add cooked vegetables like spinach, bell peppers, or zucchini.
- You can also substitute the Parmesan cheese with feta or goat cheese for a tangy twist.
- This frittata can be made ahead of time and stored in the refrigerator, making it a great option for meal prep.