This Parmesan Feta Tomatoes Frittata is a 30-minute brunch dish that’s perfect any time of the day. This one-pan meal is a hearty, egg-based comfort food that will definitely impress guests!
The flavors of this Parmesan Feta Tomatoes Frittata with Parsley combine together to create a taste reminiscent of a hot summer morning in Greece or Italy. Fresh tomatoes and feta can be found all over Greece; and a Frittata with Italian parsley and Parmesan is as Italian as it can be.
Can you see why this dish is such a comfort food? To me, it simply screams “warmth” and I want to eat it whenever I feel the need for a little pick me up when it’s cold outside. Given, the tomatoes aren’t necessarily the ripest during the winter months, however, they’ll totally change their taste when you cook them. I wouldn’t suggest eating a Greek salad during winter, when the tomatoes are rather tasteless, but cooked in a frittata, they taste super delicious.
Here’s what you’ll need to do to make sure that the tomatoes are actually delicious. First, you need to boil some water and then submerge the tomatoes in the hot water for a couple of minutes. Then you take them out and let them cool off slightly so you can easily handle them without burning your fingers. Once they’re cooled, peel off the outer layer of skin. You’ll find that the skin will actually come off very easily, and then you’ll be able to cut your naked tomato into small cubes. Next, you’ll need to heat up some butter or ghee (clarified butter) and add the tomatoes to the pan. Season lightly with salt and pepper and let it cook for a couple of minutes. That will be the base for your frittata and it’ll already taste delicious at this point.
This Feta Tomatoes Frittata with Parsley and Parmesan was inspired by a dish that is very popular on my blog: Baked Eggs with Tomatoes and Feta Cheese. There’s something magical about the way feta and cooked tomatoes come together. Trust me, just try it and you’ll see what I’m talking about.
Parmesan Feta Tomatoes Frittata
Here’s what you’ll need to make this 30-minute brunch recipe. While the title sort of demystifies it, let me provide you with the list:
- Butter
- Tomatoes
- Eggs
- Feta
- Parsley
- Parmesan
- Dried Oregano
- Salt and Pepper
As you can see, the ingredient list is very simple and the dish is extremely easy to make. Once you have your tomatoes ready, as described above, you’ll have to add mixed eggs with feta, parsley, oregano, and salt and pepper. Pour your egg mixture over the tomatoes and let it cook for a few minutes. Transfer the whole thing to the oven for about 20 minutes. Half way through cooking, you then sprinkle Parmesan Cheese on top and let it cook for another 10 minutes. Voila, your comforting breakfast is ready to eat. Stay warm my friends.
Ingredients
- 3 Roma Tomatoes, peeled and chopped
- ½ cup Feta Cheese, crumbled
- 6 Eggs
- 1 tablespoon Italian Parsley, chopped
- ½ teaspoon Greek Dried Oregano
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 1 tablespoon Butter or Ghee
- 1 tablespoon Parmesan Cheese, grated
Instructions
- Preheat the oven to 350ºF.
- To peel the tomatoes, boil water and add tomatoes to the hot water for about 2-3 minutes. Remove and let cool off. Peel the skin.
- In an oven proof 9” skillet, heat up butter or ghee.
- Chop peeled tomatoes and add to the skillet, seasoning with a pinch of salt. Next let cook for about 3 minutes, stirring often.
- Add eggs to a bowl and using fork or whisk, mix them well together.
- Add crumbled feta, chopped parsley, oregano, salt, and pepper to the eggs and gently fold.
- Pour the egg mixture over the tomatoes, mix slightly to ensure that everything is distributed evenly and let it cook for about 3 minutes.
- Transfer your skillet to the oven and let cook for additional 20 minutes.
- After 10 minutes, carefully sprinkle Parmesan cheese on top of the frittata and let it bake for another 10 minutes (BE CAREFUL, use oven safe mittens as the pan will be very hot).
- Remove the pan from the oven and cut your Frittata into triangles and serve immediately.
Notes
Home Chef Tip: You can use canned whole, peeled tomatoes; make sure to use only 3 and remove the seeds and any juices before cutting them.
We hope you enjoy this Parmesan Feta Tomatoes Frittata recipe from SoFabFood Home Chef, Edyta from Innocent Delight, as much as we do. If you love this recipe, you can find more like it by visiting our Brunch Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
Leave a Reply