/ Modified sep 25, 2017 1:50 p.m.

Roasted Tomato Cheesy Frittata

This frittata makes for a quick breakfast and is sure to keep you full the whole day.

cheesy fritatta hero Gooey and Warm Roasted Tomato Cheesy Frittata
PBS Food/Fresh Tastes


  • 1/2 pint of cherry tomatoes
  • Olive oil
  • salt
  • 1/2 cup sliced mushrooms
  • Pinch of crushed red pepper
  • 6 large eggs
  • 1/2 cup heavy cream
  • Black Pepper
  • 1/2 cup shredded cheese
  • 2 tablespoons minced Italian parsley
  • 1 cup arugula (for topping)

Yield: Serves 4


  1. Preheat oven to 350 degrees F.

  2. In a baking dish, combine the cherry tomatoes, 1 tablespoon of olive oil and and pinch of salt. Roast for 15 to 20 minutes. Set aside to cool.

  3. Meanwhile, in a small sauté pan, set over medium heat, add a teaspoon of oil. When warm, add the mushrooms and sprinkle with a pinch of salt and pinch of crushed red pepper. Cook until softened, about 5 minutes.
  4. In a medium bowl, add the eggs, heavy cream, 1/2 teaspoons salt, a few rounds of black pepper and whisk until combined.

  5. Add the cheese, Italian parsley, reserved tomatoes and mushrooms and give it one last mix.

  6. Pour it into an oven-safe baking dish and transfer to the oven to bake for 30 minutes or until the center is no longer jiggly.

  7. While it’s baking, whisk together a tablespoon of olive oil and the juice of half of a lemon and a pinch of salt and pepper. Toss with the arugula.

  8. When the frittata is out of the oven, slice it up and serve it with a handful of arugula.

Recipe Credit: Adrianna Adarme of Fresh Tastes. For additional tips and photos for this recipe visit PBS FOOD online.

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