I was outside last week, enjoying a lunch break laying in my hammock. I was reading when my eyes began to wander over to what looked like a tomato plant growing among landscaping. Confusion set in as I didn’t plant any tomatoes this year and the location was rocky and full of weeds. I got up, searched the plant, and sure enough, there were baby tomatoes growing on this rogue tomato plant.
Of course, these plant decided to produce tomatoes only a few days before our first heavy frost, which ended up killing off my rogue tomato plant. I’m always in awe of how one event can change a season so rapidly. The season for tomatoes has officially ended in Illinois but I still had a few holdouts sitting on my counter, waiting to be used.
One would think that with lettuce and spinach coming back in would spur my desire to add tomatoes to every salad I eat when the truth is, butternut squash and sweet potatoes are my main choices for salad toppings. So these tomatoes sit and wait to be eaten.
This is what amazes me about seasonal eating. In July I’m eating every single tomato I can get my hands on and by October, I’ve had my fill and I’m ready to move on. Save for these tomatoes.
This frittata is relatively easy to throw together. Herbs and cheese can be subbed out with whatever you may have on hand at the moment. It’s a great way to give the tomatoes a last hurrah.
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh oregano
- 2 teaspoons fresh thyme
- 2 medium tomatoes
- 2 ounces goat cheese
- 4 eggs
- ¼ cup milk
- ¼ teaspoon salt
- Preheat oven to 375˚.
- In an 8″ cast iron skillet over medium heat, add olive oil. Add garlic to pan and cook for 1 minutes. Mince herbs and dice tomatoes, discarding juicy parts of the tomato. Add to pan and cook for 2-3 minutes.
- Whisk milk, eggs, and salt together. Pour over tomatoes and sprinkle with goat cheese. Cook for 1-2 minutes on stove top until bottom is set. Finish in the oven for 10-15 minutes or until egg is set.