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    from "Smith & Hawken: The Gardeners' Community Cookbook" by Victoria Wise

    "The first year I moved to Ashland, Oregon, located in the sun-blessed Rogue Valley, I was overwhelmed with the bountiful baskets of bright red and yellow, large, small, and pear-shaped tomatoes. Since I own and operate a small bed-and-breakfast inn, the main meal I cook is breakfast. Putting together the gorgeous tomatoes and breakfast turned into my favorite offering: this tomato frittata. It's easy to make, is a beautiful presentation, and tastes delicious." The recipe testers add that it brings summer sun to the table, whether at breakfast, lunch, or dinner time.

    -Nancy Jacobsen, Ashland Village Inn (Ashland, Oregon)

    Serves 6

    8 large eggs
    1 tablespoon cold water
    Pinch of salt
    Pinch of black pepper
    3 tablespoons butter
    1/2 cup finely chopped onion
    1/2 cup finely chopped bell pepper, red, green, or yellow
    3 medium tomatoes, sliced 1/8 inch thick (about 3/4 pound)
    1/2 cup grated Romano cheese

    Print recipe

    1. Preheat the broiler.
    2. Crack the eggs into a bowl, add the water, salt, and pepper, and whisk until mixed. Set aside.
    3. Melt the butter in a large nonstick ovenproof skillet. Stir in the onion and pepper and sauté over medium heat until beginning to brown, 3 to 4 minutes.
    4. Add the eggs and stir gently to mix. Continue cooking over medium heat until the eggs begin to set around the edges and bottom. Gently push the edges into the center while softly swirling the pan so that the uncooked portion flows under the more cooked center. Continue cooking until the eggs are almost set all the way through but still moist across the top, 2 to 3 minutes.
    5. Arrange the tomato slices over the top and sprinkle with the cheese. Transfer the skillet to the broiler and cook until the cheese melts and the top is golden, 1 to 2 minutes.
    6. To serve, cut into wedges. For a more elegant presentation, slide the whole frittata onto a serving platter and slice at the table.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
      Red Bell Pepper, Large - $2.99/lb
     Farm Fresh, Lg
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
    Pecorino Romano, Imported - $11.49/lb
    You May Already Have
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
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