Fresh tomato and cheese frittata from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (page 731) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed mushrooms; Caramelized onions; Mashed potatoes; Oven-dried tomatoes; My kind of croutons

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sturlington on December 11, 2012

    I cook my frittatas a bit differently (I finish them in the oven), but I do like the suggestions for variations here. Variations include cheese, tomato, sausage, pasta, Mexican and Greek. Can add almost any vegetable or meat: steamed spinach or chard; cooked asparagus, eggplant, zucchini or peppers; sauteed mushrooms; caramelized onions; leftover cooked potatoes; bacon or smoked fish; sun-dried tomatoes. p804

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