Tomato and cheese frittata from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 804) by Mark Bittman

  • Parmesan cheese
  • onions
  • eggs
  • EYB Comments

    See recipe for suggested additions.

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

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

  • Eat Your Books

    See recipe for suggested additions.

  • 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

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.