Tomato Frittata With Fresh Marjoram or Thyme Recipe (2024)

By Martha Rose Shulman

Tomato Frittata With Fresh Marjoram or Thyme Recipe (1)

Total Time
45 minutes
Rating
4(292)
Notes
Read community notes

One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature.

Featured in: Tomatoes Pack a Nutritional Punch

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Ingredients

Yield:Four to six servings

  • pounds ripe, locally grown tomatoes
  • 1 or 2garlic cloves (to taste), minced or puréed
  • Salt
  • freshly ground pepper
  • 1tablespoon fresh marjoram leaves or 2 teaspoons fresh thyme leaves
  • 8large eggs
  • 2tablespoons low-fat milk
  • 1tablespoon extra virgin olive oil

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

137 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 396 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Tomato Frittata With Fresh Marjoram or Thyme Recipe (2)

Preparation

  1. Step

    1

    Divide the tomatoes into two batches. Slice one batch into rounds (about ⅓ inch thick), and seed and chop the other batch. Toss the chopped tomatoes in a bowl with the garlic and salt and pepper to taste.

  2. Step

    2

    Beat the eggs in a bowl, and stir in salt and pepper to taste, milk and half the marjoram or thyme. Stir in the chopped tomatoes.

  3. Step

    3

    Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a wooden or plastic spatula in your other hand, so as to let layers of eggs form during the first few minutes of cooking. Once a few layers of egg have cooked, arrange the tomato slices on top of the frittata, turn the heat down to low and cover the pan. (Use a pizza pan if you don’t have a lid that will fit your skillet.) Cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with the spatula, tilting the pan so that the bottom doesn’t burn. The eggs should be just about set; cook a few minutes longer if they’re not.

  4. Step

    4

    Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching carefully to make sure the top doesn’t burn. (At most, it should brown very slightly and puff under the broiler.) Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for 5 to 15 minutes. Sprinkle on the remaining marjoram or thyme. Loosen the edges with the spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, at room temperature or cold.

Tip

  • Advance preparation: You can prepare the tomatoes several hours before you make the frittata. Pour off the juice that accumulates in the bowl before mixing the tomatoes with the eggs. The frittata will hold in the refrigerator for up to a day.

Ratings

4

out of 5

292

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Private Notes

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Cooking Notes

Tom

This is the 2nd recipe I've seen recently calling for a non stick skillet to be placed under a broiler. Yet everything I've ever read about this is that you should never put a non stick skillet in the oven and especially not under the broiler due to toxic gasses released.

kmel

Added some sautéed diced red onion to the tomato/egg mixture and a little bit of feta cheese.

Figaro

Re toxic teflon, et al: Be very careful about using these utensils. This is especially important if you have a companion parrot (or any bird). The fumes created from overheating these substances can kill your bird, a tragic outcome for using a cooking shortcut. Better to use a well cured iron or French steel skillet. The carbon steel skillet I use is invariably non-stick.

Jo L.

This makes a nice lunch for a summer day. Especially with good bread and butter and a crisp green salad--the usual! And of course you can scatter some Parmesan or feta or cheddar on the top at the end. Even my fiercely carnivorous husband likes it.

NJ cook

I used to follow the broiler routine for frittatas but found that the eggs got tough and stuck to the pan. There is only so much butter or oil I'm willing to use, and I wouldn't put a nonstick frying pan in the oven or especially under the broiler. I now use a different technique, placing the pan in a preheated medium oven for 20-30 minutes. It doesn't take much longer and the results are improved.

I make large frittatas for my solo household and enjoy them for days.

Josh

Don't manufacturers generally tell you not to put nonstick pans in the oven? Or is that outdated advice?

AEB

This was delicious, it just needed more seasoning than the recipe called for.

Darin

I used a well seasoned cast iron skillet. Didn’t stick and kept things safe. Recipe was good. Agree with recommendations to add cheese and/or onion for additional flavor.

Lindsey Black

Add minced garlic to your pan for a few minutes before adding egg mixture. Seems to add more flavor overall.

Altoon

Cast iron is non-stick and goes under the broiler with no ill effects. They are the best pans to use for pretty much everything.

Gaby

Really nice. Made it with fresh oregano since that's what I had on hand.

Karen S

I tried this last night and while it was delicious with wonderful seasonal tomatoes, I had an enormous amount of liquid (I believe from the tomatoes) and it took quite an effort on the stove and in the oven to eliminate. The eggs were cooked, but the top was soggy with the (I'm assuming) juice from the tomatoes. Any suggestions?

Dunnkit

Didn't use a nonstick pan. Used a good ol'cast iron skillet. Sautéed up some leeks, prosciutto and garlic, then dumped the egg mix on top instead of the layering technique. Gently layered the sliced tomatoes. Baked until set, in a 350 oven, probably for 20-25 minutes. Finished by sprinkling a fine layer of parm and broiled until lightly browned. Easy and satisfying.

Altoon

Gee, a non-stick pan that goes beautifully in the oven and under the broiler is cast iron, the best choice for cooking.

Kathy

What a great recipe! I made a batch & a half, and used a couple tablespoons of basil pesto that I had just made. Used oven roasted tomatoes with the egg mixture, and threw in some chopped up prosciutto. Used fresh sliced homegrown tomatoes on top & sprinkled with chopped fresh basil while cooling. Delicious!!! Such a flexible and adaptable recipe! I used a 12” cast iron skillet & it was perfect for a dozen eggs.

Chef Carlos

Made this frittata but added nicely crisped bacon and jarlsberg cheese because I wanted something more substantial. Also used heavy cream. It produced a wonderfully light and savory summer dinner al fresco. I think of recipes as a canvas and often improvise because why not!

Allison

This is the 2nd recipe I've seen recently calling for a non stick skillet to be placed under a broiler. Yet everything I've ever read about this is that you should never put a non stick skillet in the oven and especially not under the broiler due to toxic gasses released.

gjones

I made this per the recipe using a cast iron skillet with green onion added to the garlic and English cucumber and finished with fresh grated Parmesan Next time I will do the same but will seed the slices and add a touch of balsamic vinegar before I put the pan under the broiler. My wife and really enjoyed this and will enjoy the leftover tomorrow

Anne

This was okay. I suspect it suffered from winter tomato syndrome, so I will take another stab at it in summer. I added some cheddar, as suggested, but I think next time I will also add red onion. Did throw in some leftover arugula, which added a nice texture and colour.

David

Good, but we had good tomatoes, so may not always be good.

NJ cook

I used to follow the broiler routine for frittatas but found that the eggs got tough and stuck to the pan. There is only so much butter or oil I'm willing to use, and I wouldn't put a nonstick frying pan in the oven or especially under the broiler. I now use a different technique, placing the pan in a preheated medium oven for 20-30 minutes. It doesn't take much longer and the results are improved.

I make large frittatas for my solo household and enjoy them for days.

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Tomato Frittata With Fresh Marjoram or Thyme Recipe (2024)

FAQs

When making a frittata, which ingredient should be pre-cooked prior to adding it to the egg mixture? ›

Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.

How do you keep frittata fluffy? ›

Tips for Fluffy Eggs

Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

What kind of pan is best for frittata? ›

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

Why is my frittata not cooking in the middle? ›

If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it. As long as the frittata is still in the hot pan, it will continue to cook. That's why it's important to pull the dish from the oven as soon as it reaches that "set" stage.

What kind of cheese is good in frittata? ›

I love to use soft cheeses like goat cheese. Sharp cheddar and Parmesan are delicious as well. You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata.

How do you keep frittata from burning on the bottom? ›

I keep a lower heat to try to keep the bottom from burning. I strongly suggest using a nonstick or well-seasoned cast iron pan (I LOVE this pan - crisps, frittatas, casseroles, the best)…or the whole thing can be baked in a well greased, oven-proof dish.

What is the frittata formula? ›

The Frittata Formula

Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.

How to tell when frittata is done? ›

The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.

How do you make frittata not watery? ›

If the eggs are set, pull the frittata from the oven and let it stand 5 minutes before slicing. If you notice the frittata is still too wet or runny in the center, bake for a few more minutes watching carefully.

Do you flip a frittata out of the pan? ›

I suddenly found myself with a frittata cooking in the skillet and no broiler to finish it under. The solution was simple: Just flip it like a Spanish tortilla. Compared to a normal finished-in-the-oven frittata which can take on a poofy, souffléd texture, flipping produces a much creamier, denser omelette.

What makes frittata spongy? ›

Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream.

Should frittata be brown on top? ›

You want the eggs to be just set as the frittata will keep cooking while it's standing. If the frittata is cooked but the top is not to the desired golden colour, pop it under the grill for a couple of minutes. You may have to take the rack out of the grill to allow it to fit.

Why is my frittata bland? ›

If you don't add seasoning to your frittata, it will end up tasting bland. Season your eggs with salt and pepper before putting them in the pan–a sprinkle of salt on top of the eggs before they bake will only flavor the top crust of the eggs, and not the whole dish.

How jiggly should a frittata be? ›

When you pour in your eggs, let the frittata set for a couple of minutes on the stovetop. Then keep an eye on it when it's in the oven, and take it out when it's still a touch jiggly—not quite creme brulee-level jiggly, but when the top is a still a tiny bit shaky, get that frittata out of the oven and serve it warm.

Can you overcook frittata? ›

A good frittata should have the texture of custard: trembling and barely set. An over-baked frittata, in contrast, will have all the textural appeal of a kitchen sponge (and its interior will look strikingly similar).

When filling an omelet with ingredients that contain a high water content, they should be cooked first to remove the excess water. a true b false? ›

If you plan to fill your omelet with ingredients that contain high water content, such as zucchini, peppers, or mushrooms, make sure to cook them in advance to remove the excess moisture. Other items, such as ham or shrimp can be added cold or warmed in a pan in advance.

When finishing a frittata in the oven, it should be placed on the __________ rack.? ›

When finishing a frittata in the oven, it should be placed on the middle rack. Placing it on the middle rack ensures even heat distribution and prevents the top or bottom from getting overcooked or undercooked. The middle rack allows the frittata to cook through evenly and achieve a nice, golden finish.

When building a frittata, what is a good ratio of filling to eggs? ›

The Frittata Ratio to Memorize

So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.

Why should meats be fully cooked before incorporating into egg dishes such as a quiche or omelet? ›

Why should meats be fully cooked before incorporating them into egg dishes, such as omelets and quiche? To ensure the meat is completely cooked when the omelet or quiche is done.

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