How to Make a Frittata - Dished

Ingredients

• 2 cups Cherry Tomatoes (sliced, cut side up)
• 1 medium Onion (finely diced)
• 2 tablespoons Olive Oil (for sautéing onions)
• 4 tablespoons Unsalted Butter (for cooking potatoes)
• 2 medium Potatoes (peeled and thinly sliced)
• 1 teaspoon Salt (to taste)
• 2 tablespoons Fresh Parsley (chopped)
• 1/2 cup Parmesan Cheese (freshly grated)
• 7 large Eggs (beaten)

Instructions

1. Roast the Cherry Tomatoes

   Lay the sliced cherry tomatoes cut‑side up on a baking tray lined with parchment paper, sprinkle lightly with salt, and roast in a pre‑heated oven at 320°F for 45 minutes, or until the skins are slightly blistered and the tomatoes are caramelized.

   Time: PT45M

   Temperature: 320°F

2. Sauté the Onions

   While the tomatoes roast, finely dice the onion. Heat 2 Tbsp olive oil in a skillet over medium heat, add the onion and sauté until translucent, about 5 minutes.

   Time: PT5M

3. Cook the Potatoes in Butter

   Peel and thinly slice the potatoes. In the same skillet melt 4 Tbsp butter over medium heat, add the potato slices, season with a pinch of salt, and cook, stirring occasionally, until they begin to soften and turn golden, about 12 minutes.

   Time: PT12M

4. Beat the Eggs

   In a mixing bowl, beat the 7 large eggs until smooth. Set aside.

   Time: PT2M

5. Assemble and Bake the Frittata

   Return the skillet to the oven (or use an oven‑safe pan). Arrange the cooked potatoes in a spiral up the sides of the pan, then layer the roasted tomatoes, sautéed onions, chopped parsley, and grated Parmesan. Pour half of the beaten eggs over the layers, add another thin layer of potatoes, more tomatoes, onions, parsley, cheese, and finally the remaining eggs. Bake at 320°F for 20 minutes, or until the eggs are set and the top is lightly golden.

   Time: PT20M

   Temperature: 320°F

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

15g

Fat

15g

Fiber

2g