Green Tomato Frittata
Submitted by spadmapani
Green tomato frittata with cornmeal-dredged fried green tomato slices set in eggs with scallions and fresh basil. A smart end-of-garden recipe that works for brunch or a light dinner.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minIf you’ve got green tomatoes from the end of the garden season, this frittata is one of the best things you can do with them. Thick slices get dredged in cornmeal and fried just enough to build a lightly crispy coating, then set in a basil-scallion egg mixture that cooks around them.
The key with the tomatoes is to fry them briefly. You want color on the cornmeal coating, not soft, mushy tomato rounds. They should still have firm bite when the eggs go in, because they’ll continue cooking as the frittata sets.
The plate-flip method for cooking the second side takes a little nerve but works beautifully. Slide the frittata onto a large plate, put the pan face-down over it, and flip the whole thing in one confident motion. Practice over the sink the first time if you’re nervous.
Serve hot or at room temperature. Like all frittatas, this one travels well and tastes just as good tepid, making it ideal for a picnic or packed lunch.
Kitchen Tips
- Use a nonstick pan; eggs stick to stainless steel and you’ll tear the frittata trying to flip it
- Slice the tomatoes just under ½ inch thick for the best balance of crunch and substance
- Beat the eggs lightly; over-beaten eggs make a tough, rubbery frittata
Variations
- Add ¼ cup crumbled goat cheese or feta to the egg mixture before cooking
- Use flour instead of cornmeal for a smoother, less rustic coating
- Stir in a handful of fresh corn kernels alongside the scallions for a summer harvest version
Ingredients
Directions
Slice the tomatoes into rounds a little less than ½-inch thick and dredge them in the cornmeal or flour.
Heat enough oil in a 10-inch nonstick pan to cover the surface lightly and fry the tomatoes briefly on each side, until they are lightly colored.
Do not let them get soft.
Lightly beat the eggs with the scallions and basil and season them with salt and pepper.
Pour them over the tomatoes.
Let the eggs sit for about a minute, then give the pan a shake to loosen the bottom.
Cook over medium-low heat until the eggs are nicely colored on the bottom, then slide the frittata out onto a large plate.
Place the pan over it, invert and return it to the heat to cook the other side.
Turn the frittata out onto a serving plate and serve, hot or tepid, cut into wedges.
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