Frittata with cherry tomatoes and pecorino

The frittata with cherry tomatoes and pecorino is a simple and tasty recipe. Here’s the recipe for an authentically Italian flavored dish.

Ingredients

• 6 fresh eggs
• 150 g of cherry tomatoes
• 80 g of grated Roman pecorino cheese
• 2 tablespoons of milk
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil
• A sprig of fresh basil (optional)

Preparation

1. Start by washing the cherry tomatoes and cutting them in half.
2. Crack the eggs into a large bowl, then add the milk and beat everything with a whisk or fork until you get a homogeneous mixture.
3. Grate the Roman pecorino cheese and add it to the eggs, then season with salt and pepper to taste. If you like, you can also add a pinch of aromatic herbs such as chopped basil.
4. Heat a drizzle of oil in a non-stick pan large enough to contain the egg mixture. When the oil is hot, add the cherry tomatoes and sauté for a couple of minutes.
5. Pour the egg and pecorino mixture into the pan with the cherry tomatoes, reduce the heat and cover with a lid. Let it cook for about 10 minutes or until the edges easily detach from the pan.
6. Once the bottom of the frittata is golden, use the lid or a large plate to flip it and cook the other side for a few minutes.
7. Your frittata with cherry tomatoes and pecorino is ready to be served!

This frittata is perfect for a quick lunch or a light dinner. And if you want to add a touch of freshness, you can serve it with a simple green salad or a mix of baby arugula and spinach.

Curiosity

Roman pecorino is a cheese with PDO (Protected Designation of Origin) status that is produced in the Lazio region, in the province of Grosseto in Tuscany and in the region of Sardinia. It has a strong and slightly spicy flavor that pairs very well with the sweetness of the cherry tomatoes.