There is just nothing like a fresh tomato right out of your own garden. It’s far sweeter and juicier than store-bought tomatoes and you can pick it at the peak of ripeness. But even if you are not growing your own, you can get great flavor out of tomatoes by roasting them in the oven. Paired with an intense cheese like Pecorino and you have the most delicious filling for an omelet or a frittata.
- 3 medium tomatoes
- 2 tbsp olive oil
- Salt and pepper
- 8 large eggs
- 1/2 cup whipping cream
- 1 1/2 cups coarsely grated Pecorino, divided
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter
- Preheat oven to 400F. Slice tomatoes into 1/2 inch slices and arrange in a single layer in a glass baking dish. Drizzle with oil and sprinkle with salt and pepper. Bake 40 to 45 minutes, until tomatoes have become lightly browned and caramelized. Remove and let cool.
- In a large bowl, whisk together eggs, whipping cream, 1 cup of the grated Pecorino, garlic cloves, salt and pepper. Heat butter in a 10-inch saute pan over medium heat until melted and bubbling. Swirl to coat the bottom of the pan and up the sides.
- Pour egg mixture into skillet and reduce heat to medium low. Cook undisturbed until edges are set but center is still somewhat loose, about 10 minutes. Preheat broiler to high and set a rack to the second-highest setting in the oven.
- Lay roasted tomato slices over top of frittata and sprinkle with remaining Pecorino. Broil until puffed and lightly browned, about 5 minutes, watching carefully so it doesn’t burn.
- Remove from oven and serve.