Tomato and Cheese Frittata
Frittatas are one of my favorite “use what you have” breakfasts. They’re easy, forgiving, and a perfect way to use up leftovers or produce that’s a little past its prime—like a bit of broccoli, or a soft pepper that wouldn’t be great in a salad but is totally fine once it’s cooked. I always start with a savory base by sautéing onions and garlic, then pour in the eggs and add whatever cheese I have on hand. Bits and pieces of different cheeses work beautifully here—nothing fancy, just smart.
Tomato & Cheddar Frittata (Oven-Safe Pan)
Ingredients
- 8 eggs
- 1/4 cup half-and-half
- 1 small onion, diced
- 1 tablespoon chopped garlic
- 1 cup chopped fresh tomato
- 1/3 cup roughly chopped cheddar cheese
- Salt and pepper to taste
Directions
- Preheat oven to 400°F.
- In an oven-safe pan (cast iron is perfect), sauté the onion and garlic over medium-low heat until soft.
- Add the chopped tomatoes and sauté for 3 minutes.
- In a bowl, whip the eggs with an immersion blender (or whisk well). Blend in the half-and-half at the end. Season with salt and pepper.
- Pour the egg mixture into the pan and let it cook on the stovetop for 2 minutes. Sprinkle the cheddar over the top.
- Transfer to the oven and bake for about 15 minutes, until puffed and golden brown and the center is set.
- Let it rest for a few minutes, then slice and serve.
No oven-safe pan? You can transfer everything to a pie plate before baking.
Conclusion
This is exactly the kind of breakfast I love: it uses up leftovers, it feels almost free, and it still eats like a real meal. If you’ve got a little produce that needs to be used or leftover cooked veggies hanging around, a frittata is one of the easiest ways to turn it into something filling, nutritious, and genuinely good.
