One lonely tomato + an interview

Caramelized Onion & Green Tomato Frittata

The perfect "use-it-up" fallback: the frittata

But before I get to the frittata, I have some really neat news to share! I was asked to do an interview recently! How cool is that? So a few days ago, I was interviewed by the lovely Mikelah of JAMROCK magazine, a "premier glossy lifestyle publication with a distinctly Caribbean-American flair". You can check it out here if you'd like, and then stick around for the other great articles!

Thanks again Mikelah! :o)

Now, in my last post I mentioned that I might try something interesting with my remaining green tomatoes. But...I ended up playing it safe and just made more yummy fried ones, lol.

This left me with one odd tomato...

Doesn't it look sad? :(

What can you make with one random green tomato? A frittata of course!

Frittatas are a great way to use up odd and ends...from leftover herbs and veggies, to cooked meats, they're all fair game. The other cool thing about a frittata is that it can pass for an appetizer, breakfast or even a light lunch or dinner.

I love the nutty flavor that parmesan brings to a frittata, and it seems to work well with the tartness of the green tomato too. Parmesan is also great because you don't have to use as much salt!
The caramelized onions add a little depth and natural sweetness to the dish.

Caramelized Onion & Green Tomato Frittata


6 large eggs
1 tablespoon mustard
1/4 teaspoon dried thyme
1/4 teaspoon oregano
dash of garlic powder
1/2 - 3/4 teaspoon salt, or to taste
2 tablespoons parmesan
2 tablespoons milk

1 medium yellow onion, thinly sliced
1 medium green tomato, chopped
1 garlic clove, minced
1 scallion, chopped
1/8 teaspoon red pepper flakes, or to taste
salt and black pepper to taste
1-2 tablespoons olive oil

Sour cream for serving (optional)


Preheat the oven to 425 degrees.


Prep the ingredients...

Whisk the eggs, salt, herbs, garlic powder, and mustard together in a small bowl. Then mix in the parmesan and milk and set aside.


Heat about 1 1/2 tablespoons of oil in a 10-inch oven-safe skillet, over medium-high heat. Add the finely sliced onions and cook until wilted, then reduce the heat to medium. Cook the onions for about 10 minutes, stirring only occasionally so they brown evenly.

Once the onions are caramelized, set them aside on a plate to cool.

Turn the heat up slightly, add a little more oil to the pan and saute the chopped scallion and garlic until softened a bit. Add the green tomato, chili flakes, a few pinches of salt and fresh black pepper, cook for another 2-3 minutes.



Stir the caramelized onions into the egg mixture, then pour into the skillet.

Make sure not to stir the eggs, so a crust will form.


When the edges look set and middle looks puffy and bubbly...

...place the skillet in the preheated oven for 8-10 minutes, until the top is set. Allow it to cool slightly, then turn it onto a plate.



Slice and serve with a dollop of sour cream...

Enjoy :o)