It happens to me quite frequently in the summer months. Morning brings leftover tomatoes and basil drizzled with olive oil and balsamic vinegar demanding to be eaten from the refrigerator. I always make too much the night before, but I can’t bring myself to throw it away because it tastes so good.
Enter this “leftover friendly” tomato and basil frittata.
Simply drain the leftover tomatoes and basil of all excess liquid and drop them into a lightly oiled saute pan. Get the tomatoes nice and hot for a couple of minutes. Then pour a combination of 4 egg whites and 2 eggs with a touch of milk, salt and pepper into the pan. After a minute, use a spatula to move the eggs from the edges of the pan to the center, letting the liquid slide to the edges. Then leave the eggs on the stovetop for a minute or two more so the eggs can begin to set. If you happen to have some fresh mozzarella from the night before throw it on top of the eggs along with a few reserved tomatoes and basil. Then sprinkle the mixture with parmesan and pop it in the oven.
My hubbie likes to eat this with hot sauce. I prefer sans heat. The kids…well, they weren’t fans. “Eggs. Ickie!”
You can’t please everyone, but you can make some good use of leftovers! Enjoy.
- 1 cup tomatoes, diced
- 2 tsp chopped basil
- 2 tsp oil
- 2 tsp balsamic vinegar
- 4 egg whites
- 2 eggs
- ¼ cup milk
- 1 tbsp grated parmesan, plus 1 tsp more
- 4 slices of fresh mozzarella
- Salt and Pepper (to taste)
- Preheat oven to 350 degrees.
- Mix together tomatoes, basil, balsamic vinegar, oil and salt and pepper. Or use this leftover salad from the night before and drain any excess liquid.
- Heat lightly oiled pan on medium heat. Add tomatoes and saute for 2-3 minutes.
- Meanwhile, whisk together egg whites, eggs, milk, parmesan, salt and pepper and pour into pan over tomatoes.
- Let cook for 3-4 minutes until eggs begin to set. After a minute or two, use a spatula to move the eggs from the edges of the pan to the center, letting the liquid slide to the edges.
- Add mozzarella to the top of the eggs. Then sprinkle the last tsp of parmesan over the top.
- Move to the oven and bake for 6-8 minutes until eggs no longer look runny and top is lightly browned.