Cook the Book: Tomato Frittata

Vegetarian
Gluten Free
Dairy Free
Health score
1%
Cook the Book: Tomato Frittata
45 min.
8
113kcal

Suggestions


Are you ready to elevate your breakfast game with a dish that's not only delicious but also bursting with vibrant flavors? Look no further than this Tomato Frittata! Perfect for a morning meal, brunch, or even a light antipasti option, this frittata is a delightful way to start your day or impress your guests. It's vegetarian, gluten-free, and dairy-free, making it a fantastic choice for a diverse range of dietary preferences.

Imagine biting into a fluffy, golden frittata, enriched with the sweetness of fresh tomatoes and the aromatic notes of garlic and basil. The dish comes together in just 45 minutes, allowing you to savor your time in the kitchen without sacrificing quality. Picture the joy of gathering around the table, sharing this beautiful creation cut into wedges, each slice showcasing its vibrant colors. With only 113 calories per serving, you can enjoy this guilt-free indulgence while packing in protein and fresh ingredients.

Whether you're hosting friends for a lazy Sunday brunch or simply seeking a tasty and nourishing breakfast for yourself, this Tomato Frittata is sure to become a new favorite. Don't miss the chance to create something simple yet spectacular – let your culinary excitement shine as you whip up this delightful dish!

Ingredients

  • tablespoons basil 
  • large eggs 
  • tablespoon garlic minced
  • teaspoon pepper black
  • tablespoons olive oil extra virgin extra-virgin
  • 0.5 cup onion 
  • teaspoons salt 
  • cups tomatoes diced peeled seeded

Equipment

  • bowl
  • frying pan
  • whisk
  • broiler

Directions

  1. Preheat the broiler.
  2. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat.
  3. Add the onions and cook until translucent.
  4. Add the garlic, salt, and pepper. When the garlic begins to give up its aroma, add the tomato. Cook until heated through.
  5. Whisk the eggs together in a medium bowl.
  6. Add the eggs to the tomato mixture in the skillet. Briefly mix together so that all of the ingredients are incorporated. Then do not disturb.
  7. Cook until the eggs are almost set, 8 to 10 minutes.
  8. Place the skillet briefly under the broiler to set the top, about 2 minutes.
  9. Put a serving plate on top of the skillet and, holding the two firmly together, flip them over so the frittata lands bottom-side-up on the plate.
  10. Garnish with basil.
  11. Cut into 8 wedges, pie-style, and serve.

Nutrition Facts

Calories113kcal
Protein18.49%
Fat70.43%
Carbs11.08%

Properties

Glycemic Index
24.63
Glycemic Load
0.71
Inflammation Score
-4
Nutrition Score
5.9260869492655%

Flavonoids

Naringenin
0.25mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.5mg
Kaempferol
0.1mg
Myricetin
0.07mg
Quercetin
2.26mg

Nutrients percent of daily need

Calories:112.97kcal
5.65%
Fat:8.92g
13.72%
Saturated Fat:1.92g
11.98%
Carbohydrates:3.16g
1.05%
Net Carbohydrates:2.45g
0.89%
Sugar:1.56g
1.73%
Cholesterol:139.5mg
46.5%
Sodium:637.23mg
27.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.27g
10.54%
Selenium:11.72µg
16.74%
Vitamin A:540.83IU
10.82%
Vitamin B2:0.18mg
10.77%
Vitamin E:1.36mg
9.07%
Phosphorus:88.29mg
8.83%
Vitamin K:8.76µg
8.34%
Vitamin C:6.25mg
7.57%
Folate:25.52µg
6.38%
Vitamin B5:0.63mg
6.31%
Manganese:0.12mg
6.09%
Vitamin B6:0.12mg
5.97%
Vitamin B12:0.33µg
5.56%
Vitamin D:0.75µg
5%
Iron:0.87mg
4.83%
Potassium:163.61mg
4.67%
Zinc:0.58mg
3.89%
Calcium:31.24mg
3.12%
Copper:0.06mg
3.08%
Fiber:0.71g
2.84%
Magnesium:10.61mg
2.65%
Vitamin B1:0.04mg
2.39%
Vitamin B3:0.28mg
1.38%