+
3 (1)

Cherry tomato frittata

Cherry tomato frittata
Kirk McKoy / Los Angeles Times

It started out an ordinary enough morning. I was on vacation in London with Ruth Reichl and two other girlfriends, and naturally we'd planned our day around where we wanted to eat. For breakfast, we went to the Toe Path ... Read more

Total time: 20 minutes | Serves 1 to 2
Note: The toppings should be warmed before being added to the frittata.
  • 6 small cherry tomatoes
  • Olive oil
  • Salt
  • 2-3 Fresno chiles, sliced in half lengthwise, stem and seeds removed
  • 1-2 green onions
  • Frittata base
  • 1/4 cup thinly sliced dry Italian salame
  • 1/3 cup finely grated aged Provolone

Step 1Heat the oven to 500 degrees. Slice the tomatoes in half lengthwise and place them on a rack on a baking sheet, cut-side up. Drizzle lightly with olive oil and sprinkle with one-eighth teaspoon salt, or as desired. Roast until they soften and start to caramelize, about 5 to 6 minutes. Cool.

Step 2Reduce the heat to 400 degrees. Toss the chiles in olive oil, season with salt and arrange them on the rack on the baking sheet. Roast until they wilt slightly, 4 to 6 minutes.

Step 3Stack a few pieces of chile on top of each other and thinly slice them. Slice the green onions on an extreme bias, starting at the green end and moving to the root.

Step 4As soon as the eggs are no longer runny, but not completely set, scatter over peppers, the onions and the salame. Distribute the tomato halves evenly across the top and guide the eggs from the pan, so it slips evenly onto the plate. Top with grated Provolone.

Each of 2 servings:
376 calories; 18 grams protein; 5 grams carbohydrates; 1 gram fiber; 32 grams fat; 13 grams saturated fat; 324 mg cholesterol; 3 grams sugar; 883 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Beer ice cream
Vesta bars
Keeflees
Cherries with plum wine