Tomato Herb Frittata

Here’s something I love:

who has ever spelt "Nikki" this way?
Apparently this is how they spell it in Paso Robles. Crazy winos.

A reusable coffee holder! It’s like a cute little scarf for my cup. I try to bring my thermos to get coffee since I think it’s pretty wasteful to get a paper cup EVERYDAY if you know you’re going to go buy a drink EVERYDAY. So for those times when my thermos is not handy, I have my reusable holder. I like that it makes me feel like I’m still making a tiny difference in the world of waste. Speaking of “Tiny”… here’s a pic of my pup!

Tiny was trying to get in on my yoga practice. He thought I should be practicing petting him instead
Tiny was trying to get in on my yoga practice. He thought I should be practicing petting him instead.

It should be obvious by now that I am a HUGE frittata fan. There’s nothing easier in this world than tossing some veggies and eggs into a skillet and then baking it to lovely perfection in the oven. Well, pop tarts might be easier… but this is The CLEAN Plate, not The Industrial Food-Product Covered In Dyes and Preservatives Plate (though that does have a nice ring to it…)

So, yes… frittatas are mega easy. Go make one. If you don’t know how… check out the recipes below. They’re free!

Butternut Sage Frittata


Peach and Proscuitto Frittata


Pineapple and Pancetta Frittata


Rosemary and Bacon Spanish Tortilla


Bacon, Mushroom, and Spinach Frittata



I made this one because I had a TON of fresh herbs and some tomatoes that, honestly, didn’t taste that good. We’re at the end of the tomato season, so it’s to be expected. When you have produce that doesn’t taste too great raw, cooking it will usually bring out more flavor! Just like my Peach Jam, this tomato frittata gives new life to flavorless produce.



Tomato Herb Frittata

12 eggs
2 roma tomatoes, sliced
3-4 Tbsp. of chopped, fresh herbs like sage, rosemary, thyme, parsley, oregano (use 2 Tbsp if using dried herbs)
1 green onion, diced
salt and pepper

  1. Preheat oven to 375.
  2. Heat olive oil over medium-low in an oven-safe skillet.
  3. In a mixing bowl, whisk eggs, herbs, onion, and salt and pepper.
  4. Pour egg mix into the skillet.
  5. Lay tomato slices on top.
  6. Bake for 15 mins or so until the center is set (doesn’t jiggle when moved).
  7. Slice and serve!

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