Servings: Serves 6–8
Ingredients 12 large eggs1 large can (28 ounces) diced tomatoes , drained2 tablespoons chopped parsley2 tablespoons chopped oregano2 tablespoons chopped thyme2 tablespoons chopped mint1 teaspoon salt1/2 teaspoon freshly ground black pepper2 tablespoons extra-virgin olive oil1 can (6 ounces) tomato paste6 ounces Cheddar cheese , grated
Preheat oven to 375°. Whisk eggs in a large bowl. Add chopped tomatoes, parsley, oregano, thyme, mint, salt and pepper. Stir to combine.
Heat olive oil in a 9-inch ovenproof skillet over medium-high setting. When hot, carefully pour in the tomato-egg mixture and cook without stirring. When sides of frittata begin to set (after about 5 minutes), place skillet in oven. Bake until eggs in center barely set, about 15 minutes. Let frittata cool in skillet for 5 minutes, then run a knife around its perimeter. Set an ovenproof plate on top of skillet (the plate’s underside should face up) and, holding plate to skillet with both hands, gently flip over. Lift off skillet and set aside.
Combine tomato paste and cheese in a bowl. Using a spatula, evenly spread mixture on top of frittata. Return to oven and bake until cheese melts and slightly bubbles, 7 to 10 minutes more. Slice into wedges and serve.