Tomato Frittata with Fresh Herbs

serves 4
Foodandstyle.com
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Ingredients;
For the frittata

• 8 large eggs
• 1/4 cup finely grated Reggiano Parmesan
• 2 tablespoons fresh thyme leaves
• 1 tablespoon finely chopped fresh oregano
• 1/2 teaspoon sea salt
• freshly ground black pepper to taste
• 3 tablespoons extra virgin olive oil

For the tomatoes

• 3 tablespoons extra virgin olive oil
• 4 large garlic cloves – skinned and finely chopped
• 1/4 cup finely chopped Italian Parsley
• 1 pint cherry tomatoes chopped in half
• 1/4 teaspoon sea salt
• freshly ground black pepper to taste​

Preparation

1. In a small mixing bowl, whisk together the eggs, Parmesan, thyme, oregano, salt and pepper. Set aside.
   
2. To sauté the tomatoes – Heat a large heavy-bottomed skillet over high heat. Add the oil, garlic and parsley and sauté for 30 seconds to 1 minute until parsley starts to wilt. Add the tomatoes and sauté for an additional 2 to 3 minutes, until they soften but do not fall apart. Add the salt and pepper, mix well and transfer to a bowl to cool.
   
3. Heat a large non-stick frying pan over medium-high heat. Add the olive oil and spread it evenly over the surface of the pan. Pour in the egg mixture. As the eggs begin to set around the edge of the pan, use a spatula to push the edges to the center and tilt the pan so that the raw egg fills in any bare sections. When the eggs begin to set, spoon the tomatoes on top, reduce heat to medium and continue sautéing until the frittata is almost set and the bottom is golden brown. Invert the frittata onto a large plate and slide it back into the pan top-side-down. Continue cooking until the bottom is just set, only about 30 seconds. Transfer to a large platter and serve warm with this everyday leafy green salad and these scrumptious roasted baby red potatoes with lemon and bay leaves.