Frittata with Cherry Tomatoes (Phase 1 and Diabetes)
Posted On October 25, 2013
If you are cooking this in Phase 2 or on the Diabetic program, you can use the cheese. It will change the texture a little.
- 6 large eggs, well beaten
- 4 tablespoons extra virgin olive oil
- 1 tablespoon of finely minced chives
- Kosher salt + freshly ground black pepper
- 4 servings of Melba toast, crumbled
- 1 heaping cup of cherry tomatoes, mixed colors and varieties if possible (you can also cut up a regular tomato)
- 1 handful of roughly torn basil leaves
- 2 tablespoons finely grated pecorino romano (only for phase 2 or diabetic recipe)
- Cut the cherry tomatoes into halves or quarters, depending on their size. Place the tomatoes in a salad bowl and add 1 tablespoon of extra virgin olive oil, basil, and salt and pepper to taste. Set aside.
- In a separate large bowl, whisk together the eggs, 1 tablespoon extra virgin olive oil, chives, pecorino romano (if using), ½ teaspoon salt and ¼ teaspoon black pepper. Add the Melba crumbles and stir to thoroughly coat each piece. Soak, stirring occasionally, until the bread has soaked up almost all of the eggs.This will take 10 to 15 minutes. Add the tomato mixture.
- Heat 2 tablespoons of extra virgin olive oil in a 10” nonstick or cast iron skillet over medium-low heat. Add the egg mixture, pressing it down into an even layer. Cook until the frittata is golden brown and solid enough to flip over. Slip the frittata onto a plate and heat the remaining 1 tablespoon extra virgin olive oil in the skillet. Return the frittata to the pan on its second side. Don’t worry if it breaks up a little during the flipping or transfer – just piece and press it back together with your hands. Cook until it’s golden brown and crisp on the second side, then transfer to a cutting board.