This heirloom tomato frittata is a no brainer for an easy summer brunch. Yes, please. Sign me up. Bust this out the next time you are entertaining friends. Oohs and ahhs to follow. Healthy, hearty, delicious.
So here’s the blow by blow. Grab your trusty 10″ cast iron pan and a dozen eggs. If you don’t have a cast iron pan, this or this will work. Whisk the eggs together with a bit of your favorite nut milk (I used cashew; almond works, too) and a little salt and pepper. Slice up a few heirloom tomatoes. Or you can slice more if you want to get crazy with the sizes and colors. Chop a bit of green onion and garlic and wash a couple of cups of baby spinach. You’re ready to roll.
Get the green onion, garlic and spinach going with a bit of olive or avocado oil in your skillet. This will only take a couple of minutes. Add in your egg mixture and you’ll gently move around the eggs until they are cooked about halfway. Lay your heirloom tomatoes on top of the eggs and your skillet is ready to pop in the oven. Baking this beauty takes about twenty minutes give or take. Remove the frittata from the oven and let it cool for about five minutes. It’s ready to serve!
And that’s really it. See, I told you it was easy. Not bad, right?
- 12 large eggs
- heirloom tomato, cut to 1/4" slices (enough to a 10" skillet)*
- 2 cups baby spinach
- 1/2 cup chopped green onion
- 2 cloves garlic, minced
- 1/2 cup cashew or almond milk
- 1 tablespoon avocado oil
- flat leaf parsley
- 10" cast iron pan
- Preheat oven to 400 degrees.
- Crack your eggs into a large mixing bowl. Add the nut milk and season with salt and pepper.
- Whisk thoroughly.
- Heat avocado oil in a 10" cast iron pan over medium heat.
- Add the baby spinach, chopped green onion and garlic. Cook, stirring frequently, until spinach is wilted. This will take a couple of minutes at most.
- Reduce your pan to medium low heat. Add your egg mixture to the pan.
- Use a heat proof rubber spatula to gently move around your eggs. Scrape the sides as needed. Pull the eggs from the sides towards the center of your frittata. Your goal is large, soft egg curds. (Don't be tempted to crank up the heat!)
- When the eggs are cooked about halfway through, quickly ay your tomato slices on top of the eggs. Sprinkle the tiniest bit of salt on each of the tomato slices.
- Transfer your frittata to the oven.
- Keep an eye on your frittata but cooking should take around 20 minutes give or take. Check it at 15 minutes.
- Your frittata is done if a knife slides into the center without the eggs running. You want it to be just barely set. (An overcooked frittata is like a big rubber frisbee.)
- Remove your frittata from the oven and let it rest for five minutes.
- Garnish with parsley leaves.
- Serve and enjoy!
- * Heirloom tomatoes vary widely in size and color. Choose what you like. You need enough slices to cover the top of your frittata.
