Tomato Cheese Frittata
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: < 30 minutes
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1 cup peeled, seeded and chopped tomatoes
- 8 eggs
- 2 teaspoons seasoned salt
- 1/2 teaspoon dried oregano
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley
Preheat the oven to 350 degrees F. Melt the butter in a 9-inch ovenproof skillet over medium heat. Add the onions and cook, stirring frequently, until the onion is soft. Stir in the tomatoes and remove the pan from the heat. Set aside. In a bowl, whisk the eggs, seasoned salt, oregano, and milk together until blended. Stir in the shredded Cheddar and parsley. Pour the egg mixture into the skillet. Place the skillet in the oven and bake at 350 degrees F for 15 minutes or until the eggs are set. Remove from the oven and cut the frittata into wedges and serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by ICOOK2
4 eggs 4 egg whites 1/3 cup chopped fresh tomatoes or diced canned tomatoes 1 dash Ancho chili powder 2 tablespoons chopped fresh basil 1/2 teaspoon salt, divided Freshly ground bl
by sgre52160
1/4 c. goat cheese 1 c. cooked pasta 2 sliced tomatoes (Heirloom if available) 6 eggs Salt & pepper 1/4 c. cream Fresh basil Fresh thyme 1/4 c. fresh sweet corn 2 tbsp. butter Mel
by ICOOK2
1 tablespoon olive oil 1 small onion finely diced 3 medium zucchini (1 1/2 pounds), cut into 1/4-inch-thick rounds 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) Coarse salt and freshly
by ICOOK2
10 eggs 1 tsp. salt 1 1/2 Tbs. unsalted butter 2 to 3 small zucchini, sliced 1/8 inch thick 2 Tbs. fresh oregano leaves 2 tsp. chopped fresh flat-leaf parsley, plus more for garnish 4 o
view more member recipes