This recipe comes from having tomatoes leftover from our friends garden. We were all using the hashtag #marburgergarden to share our creations via social media. This is such and easy recipe and totally customizable. Fritattas can be an easy dinner when you have bits and pieces of leftovers in the fridge. Use the combination I have here or feel free to experiment with mushrooms, peppers, thinly sliced potatoes, sausage, ham, really whatever veggies and meat you have. We use about 1 to 2 cups of filling and then 1/2 to 1 c of cheese to 6 eggs plus cream. Have fun with it and let me know how it turned out.

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5 from 1 vote

Parmesan and Tomato Fritatta

This is perfect for breakfast or use it for dinner with a simple salad. The cream, taleggieo, and prosciutto make it decadent and the tomatoes keep it fresh with flavors of late summer.

Course Breakfast and Brunch, Main Dish

Cuisine American, Keto, Low Carb, Quick and Easy, Spring

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 377

Ingredients

2 Tablespoon extra-virgin olive oil
1 Large tomato chopped
6 Large eggs
1/4 Cup cream half and half or whole milk is fine
2 ounces taleggio cheese
1/2 Cup parmesan cheese
2 Ounces prosciutto thinly sliced
salt and pepper

Instructions

Preheat your broiler. Place an ovenproof, nonstick skillet over medium heat. Add the oil and the tomatoes with pinch of salt. Cook just until they start to soften about 2 minutes.
In a bowl mix together the eggs, cream, and salt and pepper. Add this mixture to the tomatoes. Stir often until the eggs begin to set, about 3 minutes. Top it with both cheeses and put under the broiler on the middle rack. Watch it, it will take 2 to 5 minutes for the cheese to start to just brown. Remove the fritatta from the oven.
Top with the prosciutto and let is rest for a minute or two. Use a spatula to loosen and edges that are stuck. Bang the pan on a cutting board to loosen and then tilt to slide it out. Slice it up and serve.