Name: Tomato Frittata
Yield: 6 Servings
Ingredients: 3 tablespoons olive oil; 6 large eggs; 3 tablespoons finely grated Parmesan; 1 garlic clove, minced; Sea salt and freshly ground black pepper; 1 1/2 pounds ripe plum tomatoes (5–6 medium), cored, cut crosswise into 1/4' slices

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Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Recipe notes