I am still harvesting grape tomatoes from my two summer plants which cost $1.82 each at the VanOogethem farm and greenhouse last May. I have been using them in so many great dishes this Fall and just love the fact that my little kitchen garden can produce this product so easily for us.
One of my favorite ways to use these little tomatoes has to be in vegetable frittatas. I found another great recipe to share that was simply so tasty for any meal of the day.
It was adapted from Bobby Deen’s Everyday Eats cookbook. Gather these ingredients:
2 tablespoons olive oil, 1 small thinly sliced white onion, 1 small sliced zucchini, 1 cup of grape tomatoes which have been sliced in half, fresh basil, salt and pepper to taste, 4 large eggs and 1 cup of egg beaters, Parmesan cheese.
Preheat the oven to 400 degrees. Heat oil in a large 10 inch non-stick skillet, and saute the onion and zucchini about four minutes. Add tomatoes, basil, salt and pepper and continue to heat on the stove top.
Next, in a bowl, beat eggs, salt, pepper and a couple of tablespoons of Parmesan cheese. Pour over the vegetables and cook until the eggs set for a couple of minutes. I usually tilt the pan back and forth so that the eggs cook evenly.
Take the skillet off the stove top and bake in the oven about 13 minutes until brown. Serve warm and enjoy! This is a perfect recipe to serve with a side salad, fresh fruit, a breakfast meat, or with a popover. This recipe will easily serve six people.