Pasta Pomodoro: Frittata ai Pomodori Verdi

I just finished the last slice this evening and I must say this was simply delicious. It had the familiar flavor of the many authentic Tuscan frittatas I have had but it was light and fluffy. It had a subtle onion flavor but not strong like frittata di cipolle. Using saute'ed green tomatoes gave it a much different flavor than zucchini or spinach. If your a vegetarian this dish is for you.

Start by preheating your oven to 425 degrees. You will need either 1 large green tomato or a few smaller ones. This year I have an abundance of tomatoes so finding green tomatoes is not an issue. You can ask at your neighborhood vegetable stand for some green ones they have in the back. Tomatoes are usually shipped green.

Wash and chop the green tomatoes in half inch cubes.

Put the chopped tomatoes in a colender and sprinkle generously with salt. You will want to mix the salt in and toss them. Place them over the sink to drain while you prepare the rest of the ingrediants.

Now while the tomatoes are resting grate half a cup of Pecorino Romano and finely chop 2 table spoons of chives.

In a medium sized bowl beat 8 egges and add the grated Pecorino Romano and 2 table spoons of fresh finely chopped chives.

Whip the mixture until it is smooth and set aside.

You will now rinse the tomatoes in the colander with cool water and then pat them dry.

Take half a cup of extra virgin olive oil and put it in an oven proof non stick skillet. For this I used my well used and well seasoned cast iron pan. You want to heat the oil until it smokes and then place the patted dry tomatoes in the skillet and saute them on high.

Saute these green tomatoes until they are golden brown and tender which is usually about 10 minutes. In the meantime salt and peper your egg mixture to taste while giving it a few whips. When the tomatoes are done pour in the egg mixture and cook for about 4 minutes, pulling the mixture from the sides of the pan with a wooden spatula.