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.
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PinIngredients
- 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
- 1/4 cup milk
- 1/4 teaspoon salt
Instructions
- 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.
Warm Vanilla Sugar says
Loving this! It sounds delightful!
[email protected] Delish says
What a great last hurrah for tomatoes before the winter comes upon us!
Stefanie @ Sarcastic Cooking says
Looks fantastic! You’re lucky to have a rogue tomato plant. I hear you about the crazy Illinois weather. One second summer the next winter with a teeny break of fall in between.
~ callee ~ says
This looks delicious!!! I can’t wait to try it!
Eileen says
Hooray for late fall tomatoes! Tomato and goat cheese sounds like a perfect frittati filling. 🙂
Cerise Wade says
Looks really fantastic. Can’t wait to try it.
ale norris says
this looks so delicious! i’m a fan of anything involving goat cheese, and anything involving a cast iron skillet.
thanks for sharing!
-ale @ http://24thru30.blogspot.com
Cookie and Kate says
Goat cheese and eggs is hard to beat. Thanks for reminding me to eat some more tomatoes before they go away!
sophie says
I only stumbled onto your blog this week and i’m so glad i did. i had it for breakfast today and it was delicious! i’ve never cooked a frittata before and this one was so easy to make. i can’t wait to make it for my whole family.
Ina says
I never made a frittata before, very easy. I did not have fresh herbs so I used 1/2 tsp of each dried. I also added turkey bacon, one tomato and almond milk because that was what I had on hand it was delicious. Even my husband liked it. I will definitely make this again.
★★★★★