I’ve expressed my love for frittatas with you guys before – usually opting to make this frittata on the weekends, for dinner, or when I have an overflow of extra vegetables laying around. This time around, I found my kitchen & fridge nearly empty (a grocery run is way overdue) and limited time to make breakfast. I used the few ingredients I had on hand, and the outcome was simple, quick, and delicious. I will definitely be adding this quick-version frittata to my recipe repertoire.
Tomato & Onion Frittata
1 small red onion, diced
1 tomato, diced
1 ounce Monterey Jack cheese (or whatever cheese you desire)
7 large eggs
1 teaspoon paprika
Parmesan for garnish
Drizzle of balsamic vinegar
Salt & Pepper
In a medium-large saute pan drizzled with olive oil, sweat the onions on medium heat, until translucent. Add diced tomatoes and cook another 2 minutes.
In a bowl whisk together the eggs, cheese, paprika, and salt and pepper. Add egg mixture to the saute pan with vegetables, and stir to combine the vegetables and eggs evenly. Cover and cook on low heat until the center is set.
Once set, drizzle with balsamic vinegar and top with grated Parmesan cheese.