Frittata of Red Tomatoes

By John, 28 February, 2021
Region
Italy
Description

Red Tomato OmeletThis omelette is best made in late summer at the height of tomato season. If you can't get fresh ripe in-season tomatoes, in my opinion you're better off using good quality canned tomatoes; at least they were ripe when they went into the can!

I especially like this with some nice flaky sea salt. 

Yield
4 Servings
Preparation time
10 minutes
Ingredients
6 Eggs (Beaten)
11 oz Tomatoes (seeded and chopped)
1 Shallot (Chopped)
1⁄2 clv Garlic (crushed and chopped)
4 oz Basil leaves (Shredded)
3 T Olive oil
Instructions
  1. Preheat oven to 350.
  2. In an oven-safe omelette pan, heat the oil and cook the shallot and garlic until the garlic is golden.
  3. Drain the tomatoes and add them. Cook until the liquid has evaporated, then add the basil.
  4. Add the eggs and stir well. Cook until they set up well on the bottom.
  5. Put the pan in the oven for 15-20 minutes.
  6. Serve hot or at room temperature.