This late summer frittata with tomatoes and fresh herbs has been my go-to egg dish pretty much since it’s been warm enough to wear sandals! Made with eggs, ripe summer tomatoes, savory caramelized shallots, spinach, and fresh parsley for some seriously delicious flavor – it’s a real must try for your breakfast or brunch plans!
There is something so satisfying about a good frittata.
First of all, it doesn’t really belong to a specific time of day, making it equally as delicious for breakfast as it is for dinner. Secondly, it’s one of the few things you can usually pull together for a super meal when all you have are some eggs and a few stray veggies (okay and also maybe a little cheese 😉) in the refrigerator.
Pair it with a big green salad for dinner or grab it on your way out the door in the morning and you are 100% doing the whole frittata thing right.
The first time I made this specific frittata recipe was actually in the beginning of summer when I was traveling for work. Staying in a little apartment by the beach, our fridge and countertops were constantly stocked with all the best produce, spreads, olives and cheeses you could imagine. A little slice of mediterranean kitchen heaven.
If I could have brought one thing back with me it would have been the deli at our nearby corner grocery store. If I had a store like that within walking distance of my house you might never see me get in a car to grocery shop again.
The produce there in general is kind of out of this world, but the tomatoes are especially good.
On the afternoon of first making this frittata I had just gotten back from a sweltering run and was craving something savory with protein, so I made a mini skillet version of this recipe, and pretty much haven’t stopped making it since.
How to make this late summer frittata with tomatoes and fresh herbs
I make this frittata in a cast iron skillet, because I use that bad boy for just about everything that makes it’s way to a plate from my kitchen, but if you don’t have one or prefer not to make it in a skillet you can also make it in a pie dish – the cooking method will be altered ever so slightly – but don’t worry I’ll give instructions for both in the recipe below.
- You wanna start the whole process by prepping your eggs – whisk them together with some almond milk (or another milk of choice), and some melted ghee. If you decide you want to add any cheese to this recipe leave out the melted ghee – it’s there to a little more lusciousness to the recipe that cheese can easily stand in for.
- Then you can caramelize those shallots, toss in the sliced tomatoes, and let them heat up and start to blister before adding the greens and fresh herbs to just barely wilt.
- Pour the eggs right over the top and let it sit stovetop for a few minutes to set the bottom of the frittata. Then transfer to the oven!
- Let it cook for about 10-12 minutes, until eggs have just set and the middle is no longer wobbly (that’s the technical term 😉 Keeping in mind that because the cast iron pan gets super hot, it will continue to cook a little bit even after you take it out of the oven.
- Give the frittata a few minutes to rest before cutting or sliding out of the pan.
BOOM! Late summer frittata nirvana.
Hope you guys love it! You can let me know whatcha think in the comments below 😘
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Late Summer Frittata with Tomatoes and Fresh Herbs – Dairy Free
- Total Time: 25 minutes
- Yield: about 6 servings 1x
Description
This late summer frittata with tomatoes and fresh herbs has been my go-to egg dish pretty much since it’s been warm enough to wear sandals! Made with eggs, ripe summer tomatoes, savory caramelized shallots, spinach, and fresh parsley for some seriously delicious flavor – it’s a real must try for your breakfast or brunch plans!
Ingredients
- 12 eggs
- 1/2 cup plain unsweetened almond milk (or another milk of choice)
- 2 tablespoons melted ghee (or coconut oil/lard/olive oil) – skip if adding any cheese
- 1 teaspoon salt
- plenty of freshly cracked black pepper
- pinch of chili flakes
- 1 1/2 tablespoons ghee / coconut oil or avocado oil
- 2 large shallots, cut in half lengthwise and thinly sliced (about 1 cups worth)
- about 2 cups small tomatoes, cut in half
- 1/4 cup fresh herbs, chopped (fresh parsley, dill or basil are all good options)
- 2 cups arugula or spinach, roughly chopped
- Optional add-in’s: deli turkey, bacon, sausage, goat cheese, feta cheese, or another cheese / protein of choice
Instructions
(See notes below for alternative instructions using a pie dish instead of a cast iron skillet)
- Preheat oven to 375, or, if you plan to finish stove top skip this step.
- Prep the shallots, tomatoes, arugula, herbs, and whisk the eggs with the almond milk and melted ghee (or alternative fat) so everything is ready to come together quickly. If you decide you’d like to add some cheese, skip adding the extra fat to the egg mixture.
- In a large 12 inch cast iron skillet, heat 1 1/2 tablespoons ghee over medium high heat.
- Add thinly sliced shallots with a big pinch of salt and cook, stirring often so they don’t burn, until caramelized and soft – about 3 minutes.
- When shallots are nice and caramelized, add tomatoes and cook for just a couple minutes, leaving them untouched so they have a chance to blister in the hot pan.
- Add herbs and arugula and stir to just barely wilt.
- Immediately pour eggs into the skillet.
- Let it sit on the stove top for about a minute or two, then move to the oven.
- Let it cook for about 10-12 minutes, until eggs have just set and the middle is no longer wobbly (that’s the technical term 😉 Keeping in mind that because the cast iron pan gets super hot, it will continue to cook a little bit even after you take it out of the oven.
- Give the frittata a few minutes to rest before cutting or sliding out of the pan.
Notes
If making frittata in a pie dish:
- Grease pie dish with plenty of fat to keep the frittata from sticking.
- Preheat oven to the same temperature and prepare egg mixture and shallots, tomatoes, greens and herbs stove top as specified in instructions above.
- When shallots, tomatoes, greens and herbs are finished, transfer them to your greased pie dish and pour in egg mixture.
- Bake in the oven for about 25-30 minutes until eggs are completely set and top is starting to brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Linda Holub says
This was a delicious frittata. The only complaint I have is that instead of 12 minutes in the oven, it 40 minutes before it was done. Why such a problem with the cooking time?My husband ended up eating something else for our Sunday brunch because he was too hungry to wait for it to be done.
Nyssa Tanner says
Hi Linda! The difference in cooking time could be due to the size of the skillet that you used or variations in oven temperatures. I’m always so surprised when I cook in ovens other than my own to see how differently they perform. I’m glad to hear that you enjoyed it even though it took longer to make than anticipated. Happy cooking 🙂 – Nyssa
olivia says
If i’m finishing it one the stove, how long do i cook it there?
Nyssa Tanner says
Hi Olivia! My apologies for the late reply. If you’re finishing on the stove top I would recommend cooking it on low until it appears to be fully set and slightly puffed up. How long that takes will depend on how cooked it is already when you transfer it to the stovetop. Hope that helps, and happy cooking! – Nyssa