MARJORAM AND TOMATO FRITTATA
The Marjoram & Tomato Frittata is a light and flavourful dish, perfect for breakfast, brunch, or even a quick dinner. Fresh marjoram brings in the pungent earthy note and sweetness and juiciness to the richness of tomatoes. A very easy frittata to enjoy when you want a protein-rich meal with not a great deal of ingredients. Because it’s made with olive oil, there is a much healthier alternative, so it’s ideal for a quick, nutritious meal. No matter what method you prefer to make the meal for yourself or your guests, this frittata can be made in under 15 minutes, so it’s great for convenience and taste.
RECIPE CATEGORY
Breakfast, Lunch, Dinner, Brunch, Snack, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, European
PREPARATION / TECHNIQUES
Pan-Fry, One-Pot Wonders, Sauté
OCCASION / HOLIDAY
Breakfast, Brunch, Casual Meals, Mother’s Day, Spring, Summer
SPECIAL CONSIDERATION / DIETARY CONCERNS
Low Fat, Vegetarian, Gluten-Free, Quick & Easy, High Protein
DISH TYPE
Frittata, Egg Dishes, Breakfast
INGREDIENTS
- 2 eggs
- 1 small tomato, diced
- 1 tsp fresh marjoram, chopped
- 1 tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 200
- Protein: 14g
- Fat: 15g
- Carbohydrates: 4g
- Fibre: 1g
- Sodium: 220mg
PREPARATION OF MARJORAM AND TOMATO FRITTATA
- Beat the eggs: Beat the eggs in a small bowl, with some salt and pepper mixed into them until they are pretty smooth and well combined. Leave out.
- Sauté the tomato: In a small non-stick frying pan over medium, heat some olive oil. Add your diced tomato and sauté for 2 to 3 minutes, stirring frequently until softened and lightly caramelised.
- Add marjoram: Sprinkle the fresh chopped marjoram over the tomatoes and gently stir to let the flavours bloom.
- Pour the eggs: Add the beaten eggs so that they spread evenly on the tomatoes. Let them simmer and cook without stirring for 4 to 5 minutes until the eggs are cooked since they will be mostly set.
- Finish cooking: When the edges are set, carefully lift the sides with a spatula so the remaining raw egg seeps underneath. Cook for another 1 to 2 more minutes or until it’s completely set.
- Serve: Gently slide the frittata onto a plate and garnish it with a few more marjoram leaves before serving.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
- Use a non-stick pan to avoid the sticking of the eggs and also make it easy to flip.
- One can cover the pan with a lid for a number of minutes to allow the eggs to cook better.
- Do not overcook the eggs; overcooking makes the frittata rubbery; thus, take it off the heat when it is just set.
VARIATIONS
- Add spinach, mushrooms, or bell peppers to enhance vegetable and texture contents.
- Finish off with a creamy glow sprinkled on top with Parmesan or goat cheese, well brushed, just before serving.
- As an alternative herbal flavour, substitute the marjoram with some fresh herbs like basil, oregano, or chives.
PREPPING AND STORAGE
- Fridge: Toss leftovers into an airtight container and store in refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
- Freezing: Frittatas freeze well, but they are really better when they’re fresh. If you are freezing a frittata, let it cool completely, then cover it well with plastic wrap and put it in a freezer-safe container for up to 1 month. Reheat over low heat in a skillet for best results.