Frittata with tomatoes
4 servings
60 minutes
Tomato frittata is a bright and nutritious dish from Italian cuisine that combines the tenderness of the egg mixture with the juiciness of baked tomatoes. The frittata originated in Italy, where it was initially prepared as a simple and versatile breakfast dish. In this version, the frittata gains a special flavor from low-fat cottage cheese and sour cream, creating a soft texture. Baked cherry tomatoes add a light sweetness and acidity, while herbs and garlic enhance the dish's aroma. It makes an excellent treat for both everyday breakfast and an exquisite brunch. The frittata can be served warm or chilled, and sliced wedges pair perfectly with crispy bread or fresh salad.
1
Preheat the oven to 200 C. Place parchment paper in the baking dish and grease it with vegetable oil.
- Vegetable oil: to taste
2
Place the tomatoes and bake for 10 minutes. Reduce the oven temperature to 170 °C.
- Cherry tomatoes: 250 g
3
Meanwhile, whisk the eggs, egg whites, cottage cheese, sour cream, greens, and garlic. Pour the egg mixture over the tomatoes and spread evenly.
- Chicken egg: 3 pieces
- Egg white: 3 pieces
- Low-fat cottage cheese: 200 g
- Sour cream 10%: 5 tablespoon
- Garlic: 2 cloves
- Green: to taste
4
Bake for 45 minutes. Remove from the oven and let cool for 10 minutes. Carefully remove from the mold. Cut into wedges and serve with greens.
- Green: to taste