Frittata in pomodoro

Egg omelette in tomato

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

Here, the tomato, rather than being an ingredient in the omelette, serves as a vehicle for it. You can serve this as part of an antipasto or as a quick, light meal with bread and a green salad.



First make the tomato sauce and when it is ready, remove it from the heat.

Whip the eggs lightly in a bowl, seasoning them lightly with salt and pepper.

Heat a tablespoon of the oil in a non-stick 24 cm (9½ in) saucepan suitable for omelettes, and pour in half of the egg mixture. Cook on a low heat for a couple of minutes, loosening the sides of the omelette and swirling the pan