Tomato Frittata to Go
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4eggs
- 1tablespoon milk
- Salt and freshly ground pepper to taste
- ¼cup marinara sauce
- 1tablespoon, tightly packed, freshly grated Parmesan
- 2teaspoons extra virgin olive oil
Nutritional analysis per serving (2 servings)
203 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 13 grams protein; 325 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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Preparation
- Step 1
Beat the eggs in a bowl with the milk and salt and pepper to taste. Beat in the marinara sauce and the Parmesan.
- Step 2
Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden.
- Step 3
If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
- Advance preparation: The marinara sauce will keep for 3 or 4 days in the refrigerator and freezes well. The frittata will keep for about 3 days in the refrigerator.
Private Notes
Comments
Super fast, super easy, pretty tasty. I didn’t have a small pan so I used a bigger one and added two more eggs and a bit more cheese and tomato. All it needed was a salad and a piece of toast for a perfectly good dinner. And I sort of agree with Tim — either lower the heat or shorten the time.
The heat should be lower than you think
I loved this as a "breakfast for dinner" take. Slight kitchen sink mods: In the same pan, I first sauteed (any) minced alium, then added 1/2 cup leftover rice. I used 6 eggs. I omitted the cheese and milk, then increased the tomato sauce by 1 TBL. Super delicious and seconds all around. Npte: If you are so inclined, whip the egg whites separately and slowly fold in.
Fabulous. I whipped the egg whites prior to adding yolks and remaining ingredients. It turned out light, fluffy and delicious, despite my not folding in, as is traditional, to lighten up egg dishes. Definitely a keeper, although not a traditional frittata texture. I am delighted. Enjoy!!
Super fast, super easy, pretty tasty. I didn’t have a small pan so I used a bigger one and added two more eggs and a bit more cheese and tomato. All it needed was a salad and a piece of toast for a perfectly good dinner. And I sort of agree with Tim — either lower the heat or shorten the time.
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