Roast Tomato Frittata

Servings: 8 | Prep Time: 30 minutes


  • 12 plum or Roma tomatoes
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves
  • 4 thyme sprigs
  • Salt
  • 1 medium thin skinned potato
  • 1 large onion
  • 3 TBSP unsalted butter
  • 8 eggs
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup minced fresh Italian (flat) parsley
  • Freshly ground black pepper


  1. Preheat oven to 500F.
  2. Core the tomatoes and cut them in half. Scoop out the seeds and pulp.
  3. Spread half the 1/3 cup of olive oil onto a 9×13 Pyrex dish. Do not crowd the tomatoes. Distribute garlic and thyme on top. Drizzle remaining olive oil and some salt.
  4. Roast, turning the pan around in the oven once, for about 30 minutes, or until tomatoes are shriveled and a little blackened. Remove and let cool.
  5. Lower oven temp to 350F.
  6. Wash potato, cut into thin slices. Cut onion into wedges.
  7. Put butter into a 10″ ovenproof nonstick skillet, and turn heat to medium high.
  8. When butter melts, add potatoes and onions and cook until potatoes are browned on both sides.
  9. While you are waiting for potatoes to brown, beat eggs in a bowl; stir in Parmesan and parsley, along with salt and pepper.
  10. When potatoes are brown, turn heat to low and wait a minute, then add eggs. Cook until frittata is set on the edges, then transfer into the oven and bake until the mixture is barely set on top. Serve in wedges, hot or at room temperature.


Recipe Origin: Minimalist Cooks Dinner, by Mark Bittman. This is one of my very favorite cookbooks. Bittman makes cooking easy, and fun. I’ve adapted it just a little to suit our preferences.

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