25 minutes
A delicious frittata enriched with the fresh flavors of coriander and juicy tomatoes.
Eggs, beaten
each
Fresh Coriander, chopped
0 oz
Juicy Tomatoes, diced
0 oz
to taste
to taste
0 fl-oz
0 oz
1. Preparation
Begin by beating the eggs in a bowl until they are well combined. Add the chopped coriander and diced tomatoes into the eggs. Season the mixture with a pinch of salt and pepper to taste. If you prefer your eggs a bit fluffier, you can whisk in a splash of milk. Use a whisk to ensure everything is evenly mixed and set aside.
2. Cooking
Heat a skillet over medium heat and add a small amount of butter. Let it melt and heat up until it’s hot and slightly shimmering. This helps prevent the eggs from sticking and ensures even cooking. Once the skillet is ready, pour the egg mixture into the pan.
3. Main Step
Allow the eggs to cook undisturbed for a few minutes. You’ll know they’re ready to be folded when the edges are firm and the center is mostly set. If you’re unsure, gently shake the skillet; the center should have a slight jiggle but not be runny.
4. Finishing
Using a spatula, carefully fold the frittata over itself. This step requires a bit of finesse, so take your time to avoid breaking the eggs.
5. Serving
Serve the frittata immediately on a serving plate. Enjoy the fresh flavors of coriander and juicy tomatoes in every bite.
For the best flavor, use vine-ripened tomatoes and fresh coriander (cilantro), and source high-quality free-range organic eggs.
Remove the frittata from the oven when it's just set to prevent a rubbery texture, as it will continue to cook with residual heat.
Whisk your eggs thoroughly and season them with salt, pepper, and a pinch of coriander powder for a well-seasoned egg mixture.
Cook your frittata on medium-low heat and finish it in the oven to prevent burning and ensure even cooking.
Employ a well-seasoned cast-iron skillet or a non-stick pan to prevent sticking and add flavor.
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