Tomato, Scallion, Parmesan and Sour Cream Frittata

breakfast, lunch or dinner: frittatas fit the bill. they are also awesome because they can be served warm, or even better, at room temperature or cold out of the refrigerator! i actually prefer the later two which makes this a definite make-ahead for brunches and what-not. a frittata is an egg-based italian dish similar to a crustless quiche. it is basically beaten eggs, a bit of milk or cream, enriched with vegetables, meats and/or cheeses, cooked partially in a pan on the stove-top and finished in the oven.

i have a made a lot of different frittatas in the past and this is one of the lighter ones i’ve done. it is vegetarian, not by design, but because that’s what i had in the house! i used vine-ripened tomatoes (which are soooo good in-season right now), scallions, grated fresh Parmesan and a few dollops of sour cream. i had never added the sour cream before but i have to say i am hooked! it is so creamy and tangy and a perfect compliment to the eggs and veggies, especially with the saltiness of the parmesan. i dropped teaspoon fulls of sour cream around the top of my frittata after the eggs had just set and right before popping it in the oven. i took the time to saute the diced, seeded onions and chopped scallions before adding the eggs which really brought out the sweetness of the tomatoes! i wouldn’t skip this step if i were you. it really maximizes the flavors from these ingredients.

you can add whatever you would like to a frittata and they are fast and easy to put together (and cheap)! so what’s not to love? give it a try!

tomato, scallion, parm and sour cream frittata

tomato, scallion, parmesan and sour cream frittata

Tomato, Scallion, Parmesan and Sour Cream Frittata


  • 8 eggs
  • 2 tbsp half and half or whole milk
  • 1/2 cup freshly grated parmesan cheese
  • 3 vine-ripened or roma tomatoes, chopped and seeded (or about 1 1/2 cups halved grape tomatoes)
  • 1/2 cup chopped scallions (whites and greens)
  • 1/4 cup sour cream
  • 2 tbsp olive oil
  • kosher salt and fresh cracked pepper


  • preheat oven to 425 degrees F with rack in center position
  • prepare your tomatoes and scallions
  • beat eggs with half and half in a large bowl with a whisk
  • heat olive oil in a 10-inch nonstick, oven-safe skillet over medium-high heat
  • saute tomatoes and scallions in the olive oil until soft and fragrant, about 5 minutes. lightly season with salt and pepper
tomatoes and scallions

tomatoes and scallions

  • pour the egg mixture over the veggies, season with salt and pepper to taste (i like a lot of pepper with my eggs), add in the cheese and gently mix together with rubber spatula
  • without any further mixing, allow to cook on stove-top until edges of eggs are just set (about 5 minutes)
  • drop teaspoon-fulls of sour cream over the top of the eggs
ready to go into the oven

ready to go into the oven!

  • bake in the preheated oven until the eggs are fully set, top is puffy and edges are golden brown
  • remove from oven and allow to cool in pan for 5-10 minutes (the frittata will “deflate” a bit during this time)
frittata right out of the oven

frittata right out of the oven

  • remove frittata from the pan by sliding out with the help of the rubber spatula onto a plate, or by inverting onto a plate
  • slice and serve warm, at room temperature, or cold



3 responses to “Tomato, Scallion, Parmesan and Sour Cream Frittata

    • yes they are sooooooo easy and a great way to use up leftover bits of things in the fridge! did you see my post about re purposing it in a panini? good life choice! so good

  1. Pingback: Frittata Panini and Tomato and Cheese Panini | therapy bread·

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