Roasted Tomato Cheesy Frittata Recipe | PBS Food

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)


Yield: Serves 4



  • 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.
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