Cook the Book: Tomato Frittata
You can never have too many morn meal recipes, so give Cook the Book: Tomato Frittatan a try. One serving contains 107 calories, 5g of protein, and 8g of fat. This recipe serves 8. If you have tomatoes, small-dice onion, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat.
Add the onions and cook until translucent.
Add the garlic, salt, and pepper. When the garlic begins to give up its aroma, add the tomato. Cook until heated through.
Whisk the eggs together in a medium bowl.
Add the eggs to the tomato mixture in the skillet. Briefly mix together so that all of the ingredients are incorporated. Then do not disturb.
Cook until the eggs are almost set, 8 to 10 minutes.
Place the skillet briefly under the broiler to set the top, about 2 minutes.
Put a serving plate on top of the skillet and, holding the two firmly together, flip them over so the frittata lands bottom-side-up on the plate.
Cut into 8 wedges, pie-style, and serve.