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Tomato and Cucumber Frittata
Delight in this vibrant Tomato and Cucumber Frittata, a perfect dish for brunch or a light dinner. Bursting with juicy, sun-ripened tomatoes and refreshing cucumbers, this frittata is elevated with the aromatic freshness of basil and parsley, creating a harmonious balance of flavors. It’s a dish that celebrates the bounty of summer produce, making it not only delicious but also visually stunning with its colorful ingredients. This Italian-inspired recipe has roots in the classic frittata, which dates back to ancient Rome, where eggs were a staple and often combined with whatever vegetables were in season.
Ingredients
- Olive oil
- 2 tablespoons
- Salt
- to taste
- Pepper
- to taste
- Fresh parsley
- 1/4 cup, chopped
- Fresh basil
- 1/4 cup, chopped
- Red onion
- 1 small, diced
- Cucumber
- 1 medium, diced
- Tomatoes
- 2 large, diced
- Eggs
- 6 large
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk the eggs until they are well beaten. Season with salt and pepper according to your taste.
- Heat the olive oil in an oven-safe skillet over medium heat. Make sure the oil is hot before adding vegetables.
- Add the diced red onion to the skillet and sauté for about 3 minutes, or until the onion is softened and translucent.
- Stir in the diced tomatoes and cucumber, cooking for an additional 2 minutes to allow the flavors to meld.
- Pour the beaten eggs evenly over the cooked vegetables in the skillet.
- Sprinkle the chopped basil and parsley on top of the egg mixture, ensuring even distribution.
- Cook on the stovetop for 3-4 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.
- Once the edges start to set, transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and slightly golden on top.
- Remove the frittata from the oven and let it cool for a few minutes before slicing it into wedges.
- Serve warm, garnished with additional herbs if desired, and enjoy the delightful combination of flavors.
Tips
- For added richness, you can mix in a handful of grated cheese, such as feta or mozzarella, into the egg mixture before baking.
- Feel free to substitute other vegetables based on what you have on hand, such as bell peppers or zucchini.
- This frittata can be made ahead of time and served cold or at room temperature, making it a great option for meal prep.
Dietary Information
Servings: 4 Dish Type: Brunch Prep Time: 10 minutes Cook Time: 20 minutes Calories: 220 Fat: 15g Carbs: 7g Protein: 14g Sodium: 250mg Sugar: 3g
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