It is tomato season and I am loving it! This time of the year I could eat tomatoes for breakfast, lunch and dinner. Their flavor is sweet and delicious. There is nothing more juicy and refreshing than a fresh tomato in July or August. I guess that is why prime tomato season is in the summer. While I am very content to simply sprinkle the tomato with some Jacobsen Salt Co Flake Salt, tomatoes are also delicious in recipes. Try this one for a Summertime Frittata with Tomatoes and Goat Cheese. Feel free to add other vegetables you have in your refrigerator but the tomatoes are definitely the stars here. You could even serve it with a tomato salad on the side!
Makes 2-4 servings
8 large eggs, cracked and beaten
8 oz baby spinach
½ pint cherry tomatoes, halved
2 oz herbed goat cheese, crumbled
Salt and Pepper to taste
-Preheat oven to 375°F.
-Heat a medium non-stick pan over high heat. Add a splash of olive oil to the pan and sauté the spinach. Drain off the excess water.
-Reduce heat to medium and add the eggs. Let the eggs cook slowly, running a rubber spatula around the edge of the pan to prevent the egg from sticking. Cook for 4-5 minutes. Top with crumbled goat cheese and tomatoes and place in preheated oven.
-Bake for 5-7 minutes, until the egg is cooking through. Remove from pan and slice into pie shaped pieces to serve.