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Breakfast recipe · from the recipe book

Roasted Tomato, Dill and Mozzarella Frittata

A tall, custardy frittata studded with jammy oven-roasted tomatoes, fresh dill and melty mozzarella, served with crisp toast rubbed with garlic.

Roasted Tomato, Dill and Mozzarella Frittata

Ingredients

  • 9 large450 gEggs
  • 2 large66 gEgg whites
  • 2½ medium300 gTomatoescut into thick wedges
  • ½ cup chopped80 gRed onionthinly sliced
  • 3 oz80 gPart-skim mozzarellashredded
  • ¼ cup (60 ml)60 gSkim milk
  • 1 cup sprigs8 gFresh dillchopped
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 1½ tbsp20 gOlive oil
  • 2 cloves6 gGarlichalved
  • 1 tsp1 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 8 slices256 gWhole-wheat bread

Steps

  1. Preheat the oven to 425°F (220°C).
  2. Toss the tomato wedges and the red onion with half the olive oil, the thyme and a pinch of the salt. Spread them in a 10-inch oven-safe skillet and roast for 15 minutes, until the tomatoes slump and brown at the edges.
  3. Meanwhile, whisk the eggs, the egg whites, the milk, the remaining salt and the black pepper in a bowl. Stir in the dill, the parsley and half the mozzarella.
  4. Take the skillet out and lower the oven to 375°F (190°C). Pour the egg mixture over the roasted tomatoes and onion, then scatter the remaining half of the mozzarella on top.
  5. Bake for 15 to 18 minutes, until the center is just set and reaches 160°F (71°C). Rest 5 minutes.
  6. While the frittata rests, toast the bread, brush it with the remaining half of the olive oil and rub each slice with the cut side of the garlic.
  7. Cut the frittata into 4 wedges and serve each with 2 slices of the garlic toast.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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