Tomato Herb Frittata

Leave a comment

2014/10/30 by nikkiledford

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!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Carnitas Bowls for everybody! And by everybody, I mean all my super special clients who will be eating well this week 🌶 Mango Chili Lime Chicken Salad 🥑🍋🌶🥒
This was SO EASY to throw together.
The MVPs
1. Chili lime seasoning from Trader Joe's 
2. Mango Salsa from Costco (I blame @girlsgonewodpodcast for this discovery).
Marinate the chicken thighs in lemon/lime juice and chili seasoning before putting on the grill.
Chop up cucumber and shred some cabbage.
Mix together chopped grilled chicken, salsa, cuke, cabbage, and too with some avocado. ☀️🥗☀️🥗☀️ Geoff has decided to try the keto diet which means more toast for me 😏 Doin' it.
Had a bit of a meltdown last night and realized I need more life in my life.
Social media is awesome. I love sharing photos of healthy food, fun times, and my awesome family @theledfordcrew; but nothing replaces time with them, giving life and work my full attention, and cultivating my in-person relationships.
For Mother's Day, I'm giving myself the gift of presence and I'm going to do it for the whole month.
Be back later!

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 790 other followers

%d bloggers like this: