Real Food Real Deals

Healthy food on a budget

Tomato Frittata

| Gluten-Free/Dairy-Free, Main Dish Recipes, Recipes, Side Dish, Vegetarian

Jump to Recipe Print

Sundried Tomato Frittata | Real Food Real Deals

disclosure policy

I recently became the proud new owner of an Excalibur dehydrator. It was perfect timing with this month’s Recipe Redux challenge, “Get Your Dehydrator On.” Dehydrating produce when it’s in season is a budget-friendly way to stock up for the winter.

I get so much produce during the summer from my farm share, and I’ve been wanting to use a dehydrator to process the excess. I’m still experimenting with my new machine, but one of my successes thus far is dried cherry tomatoes.

My farmer grows the sweetest, most delicious cherry tomatoes. We get the orange sungold variety as well as the bright red ones. Some weeks, I come home with several pints of these goodies. They’re so simple to process in the dehydrator. I just cut them in half, load up the machine, and set the timer. Depending on how juicy they are, it can take 12 or more hours to dry them properly. (Note: If you don’t own a dehydrator, you can easily dehydrate tomatoes in the oven.)

This dried tomato frittata is an easy recipe for enjoying these summer goodies. I keep the ingredient list simple, but you could add other vegetables or meat to this frittata. It’s a versatile dish that you could serve for breakfast, lunch, or dinner.

Tomato Frittata

$1.42 per serving
0 from 0 votes
Print Pin Rate
Servings: 3
Author: Annemarie Rossi

Ingredients

  • 1 tbs olive oil
  • 1 small shallot diced
  • 2/3 cup dried tomatoes
  • 6 eggs
  • 1/4 tsp salt
  • 1 tsp chives
  • Grated parmesan or other cheese optional

Instructions

  • Preheat the oven to 425 degrees and grease a small pie dish.
  • In a medium skillet, saute the shallot in the olive oil briefly over medium-low heat to soften it. Place the cooked shallot in the baking dish.
  • Add the dried tomatoes to the dish.
  • Crack the eggs into a bowl and add the salt. Whip the egg mixture with a fork until it has a uniform yellow color.
  • Pour the eggs into the baking dish, and sprinkle with chives. Also sprinkle with cheese if you’re using it.
  • Bake the frittata until set (12 to 14 minutes).
  • Serve immediately.
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!

Tomato Frittata Price Breakdown

This recipe costs $4.26 to make, or $1.42 per serving (3 servings). Try this sundried tomato frittata for an easy, delicious dish to serve any time of day.


Copyright

© The recipes, opinions, photos, and other content expressed on this website are those of the author/owner unless otherwise noted. Unauthorized use and/or duplication of this material, including photos, without written permission from the author/owner is strictly prohibited. In cases where permission is granted, full and clear credit must be given to Real Food Real Deals with appropriate and specific direction to the original content.

Subscribe

Send me your weekly newsletter!

Privacy Policy

Disclosure

The FTC has regulations about what bloggers disclose when recommending or advertising products. This information is outlined in my disclosure policy.

Comments

  1. I love the recipe. You turn everyday eggs into something spectacular. This was one of my most favorite Redux challenges ever. The amazing recipes just keep on coming!

    Reply

  7. Oh that’s such a great idea! I could have used a dehydrator last year when I was up to my ears in cherry tomatoes. I bet they make that fritatta super good 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *