Tomato frittata with fresh herbs
Ingredients
- For the frittata
- 8 large organic eggs
- 1/4 cup finely grated Parmesan
- 2 tablespoons fresh thyme leaves
- 1 tablespoon finely chopped fresh oregano
- 1/2 tablespoon sea salt
- freshly ground black pepper to taste
- 3 tablespoons extra virgin olive oil for the pan
- For the tomatoes
- 3 tablespoons extra virgin olive oil
- 4 large garlic cloves – skinned and finely chopped
- 1/4 cup finely chopped Italian parsley
- 4 medium ripe tomatoes (1 1/2 lbs) (680gr) – seeded and cut in 1? pieces
- 1/4 teaspoon sea salt
- freshly ground black pepper to taste
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