Another entry in the roasted tomato saga: the effortless breakfast. A close relative of the Corn and Onion Frittata.

Step 1: Theory

Why a frittata and not a regular omelet or scrambled eggs? And what's the difference, anyway?

An open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling. (Thank you, American Heritage Dictionary.)

I am NOT a morning person, but really like to eat a good breakfast. To qualify, said breakfast must contain lean protein, some veggies, not much fat, and lots of flavor; it must also keep me mostly full and occupied until lunch. Managing to hit all of these things was rather hard until Eric figured out a system. We prefer different things in our frittatas, but the basic technique remains the same.

Pan Selection: first, find yourself a nice stainless steel omelet pan. Nonstick pans contain teflon, and you've probably heard lots of reallyscarythings about teflon; while the jury is still out on exactly how bad teflon is for you, I'm avoiding it when there are other nice easy options. Additionally, nonstick pans shouldn't be put under the broiler, so you're still better of going with the stainless pan. You can usually find an 8" All Clad stainless omelet/fry pan for sale for $19.99 somewhere on the internet, and it will last forever. The low-heat slow cooking we use here prevents the eggs from sticking to the stainless pan, otherwise a common problem when cooking eggs.

Timing: we're going to start everything cooking on VERY LOW, then run off for a shower. This gives you a large window; you can leave the eggs for anything between 15-30 minutes. This should be plenty of time for a leisurely shower, whatever primping you require, and even some clothes before returning to give breakfast a 2-minute hit under the broiler. This translates to ~3 minutes of chopping and/or dumping on the front end, and another quick transfer just before eating. Even in my sleep-deprived pre-shower state I can usually manage this, though I will thoroughly recommend hooking up with a nice morning person who is willing to start breakfast for you.

Alternatively, just add a scoop of whatever leftovers you've got in the fridge. I've used chopped up bits of leftover meat, veggies, stews, curries, whatever - most anything tastes good with eggs.
I made it for dinner, took me quite a while to make the whole thing. Tastes pretty good even though I didn't have most of the ingredients,it looked amazing on my plate!
made this a few times before, and i thought it was good but slightly lacking. i've never been much of a fan of balsamic, but i finally gave in and gave it a try. went from "decent dish" to "best breakfast EVER". so in short, use balsamic. it's awesome stuff
Another nicely done intstructable. This stuff looks really good. You're going to keep me busy all day.
Amazing. it's basically the same concept as a souffle, right? This has to be amazingly simple in the morning if the ingredients are pre chopped. 5 star, favorited.
i'm at work and i skipped lunch. this is torture right now.
Nice instructable, I've always had a soft spot for omelettes...the first omelette I learned to cook was a frittata, though I use whole eggs rather than egg whites (yeah I know, cholesterol).<br/><br/>Check out my <a rel="nofollow" href="https://www.instructables.com/id/How-to-Make-the-Perfect-French-Omelette/?ALLSTEPS">instructable on french omelettes</a>instructable on french omelettes if you'd like to try another delicious omelette. Be warned though, it's a bit more difficult than frittatas (which is why frittatas rock!)<br/>
hey! just to know: is instructables meant to be a recipes repository as well? i mean, i might just add tons of real italian recipes if you want me to - but i thought this is just not the right place for it... lemme know.
It definitely is- there's a food category! I'd love to see your recipes.
So... here it is! My first instructable... come get my delicious <a rel="nofollow" href="https://www.instructables.com/id/Real-Italian-Recipes-Pasta-al-Radicchio-e-Gorgonz/">Pasta al radicchio e gorgonzola</a> ... you're all invited! ;)<br/>
okay! i'll start doing some as soon as i can! cheers!
this looks delicious! Im going to have to make one of these when I get home for dinner tonight :)
I just made one of these and it was awesome. The perfect food for a lazy sunday morning. Nice instructable!
Good one! there should be more recipes here! One thing I would suggest is that you reserve the basil until just before you put the egg mixture in the oven, that way the basil will have more of a fresh zip! The less you cook basil, the better it is :D
Generally good advice, but impractical here for two reasons: 1) the frittata should be mostly cooked/set through by the time it's ready to toss it in the oven, and as such basil added then would just get singed under the broiler; 2) this extremely slow cooking method also means there's very little heat to damage the basil's flavor. The fresh basil garnish suggested in Step 5 should perk it up too.
How come it's yellow? I thought you use Egg Whites?
Check Step 3; we used pre-packaged egg whites. This type has beta carotene for color. You can also get 100% egg whites that will actually be white. It all tastes the same.
I missed breakfast this morning and this was the first thing I saw when I came into work. It looks so tasty I think I might quit and go make myself one. jk

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Bio: I've been posting Instructables since the site's inception, and now build other things at Autodesk. Follow me for food and more!
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