Gooey Roasted Tomato Cheesy Frittata | Fresh Tastes | PBS Food

Gooey and Warm Roasted Tomato Cheesy Frittata

roasted tomato frittata-5

Follow PBS Food on Pinterest

During the week, I make the quickest breakfasts and lunches. And a lot of times, I like to make one thing and eat it for both meals. This fits that bill because the frittata holds perfectly until lunch time.

roasted tomato frittata

The seasons are changing but tomatoes are still ever present and my desire to eat healthy-ish fresh food still is going strong! I love a good frittata and one of my favorite things to do to tomatoes is roasting them until their flavor has concentrated and they are super flavorful.

roasted tomato frittata-2

roasted tomato frittata-3

I sautéed up some mushrooms and folded them in and topped the entire thing with arugula tossed in a bit of olive oil and lemon juice. It was like an eggy warm salad and it made the most ideal lunch for me.

roasted tomato frittata-4

Roasted Tomato Cheesy Frittata

Roasted Tomato Frittata horizontal

This roasted tomato cheesy frittata makes for a quick breakfast and is sure to keep you full the whole day. (Recipe Credit: Adrianna Adarme of Fresh Tastes)



  • 1/2 pint of cherry tomatoes
  • Olive oil
  • Salt
  • 1/2 cup sliced mushrooms
  • Pinch of crushed red pepper
  • 6 large eggs
  • 1/2 cup heavy cream
  • Black Pepper
  • 1/2 cup shredded cheese
  • 2 tablespoons minced Italian parsley
  • 1 cup arugula, for topping


  1. Preheat oven to 350 degrees F. In a baking dish, combine the cherry tomatoes, 1 tablespoon of olive oil and and pinch of salt. Roast for 15 to 20 minutes. Set aside to cool.
  2. Meanwhile, in a small sauté pan, set over medium heat, add a teaspoon of oil. When warm, add the mushrooms and sprinkle with a pinch of salt and pinch of crushed red pepper. Cook until softened, about 5 minutes.
  3. In a medium bowl, add the eggs, heavy cream, 1/2 teaspoons salt, a few rounds of black pepper and whisk until combined. Add the cheese, Italian parsley, reserved tomatoes and mushrooms and give it one last mix. Pour it into an oven-safe baking dish and transfer to the oven to bake for 30 minutes or until the center is no longer jiggly.
  4. While it’s baking, whisk together a tablespoon of olive oil and the juice of half of a lemon and a pinch of salt and pepper. Toss with the arugula.
  5. When the frittata is out of the oven, slice it up and serve it with a handful of arugula.

Yield: Serves 4

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

You Might Also Like

Getting Hungry?

Sign up for weekly recipes