Little tomatoes offer big flavor in this baked frittata

At the end of season, my little tomatoes are still going strong – especially Juliet. This award-winning tomato (among its accolades, the 1999 All-America Selection) is classified as a grape hybrid, but is meaty like a Roma or sauce tomato. The fruit weigh 1 to 2 ounces each with few seeds.

That makes Juliet tomatoes ideal for this frittata, a creamier twist on traditional frittata al pomodoro.

Cooking the tomatoes before adding the eggs removes some of the tomatoes’ moisture, which can make the eggs watery. The chunks of fresh mozzarella melt into the egg mixture – and your mouth.

Besides using little tomatoes, this frittata also is little in size – just big enough for a meal for two people or appetizer portions for four. (It uses less eggs, too; only four compared to eight for a full-size frittata.)

Little tomato frittata

Makes 2 large servings or 4 small servings

2 tablespoons unsalted butter or olive oil

1/3 cup onion, chopped

1 ½ cups cherry, grape or Juliet tomatoes, cut crosswise

¾ cup fresh mozzarella, cubed

4 large eggs, beaten

¼ cup milk

1 tablespoon chives, chopped

Preheat oven to 375 degrees F.

In a 7-inch overproof skillet, melt butter or heat oil. Add onion and saute until soft.

Add tomatoes to pan and cook over medium high heat until soft and starting to brown around the edges. Stir occasionally as the tomato liquid cooks off, about 8 to 10 minutes.

Add mozzarella cubes to the pan and stir into the tomatoes.

Beat eggs together with milk. Pour egg mixture over tomato-cheese mixture in pan. With a wooden spoon, gently swirl the ingredients together in the pan so tomatoes are evenly distributed. Sprinkle chopped chives over top.

Transfer pan to 375-degree oven. Bake until top is golden brown and puffy, about 20 to 25 minutes.

Remove from oven and let cool about 5 minutes before removing from pan.

Serve warm or at room temperature. Refrigerate any leftovers.