Green Tomato Frittata 4.000
Aug 8, 2007

Last week, the Green Zebras in my back yard were on the edge of turning golden between their fetching stripes. That sent me searching for a way to work fried green tomatoes into a light, one-pan meal.

And this one filled the bill. The tomatoes provide double crunch in the simple frittata, with their crisp vegetal green and their cornmeal coating, which hangs on even under an eggy cover. (Speaking of the other main ingredient, 12 ounces of an egg substitute works just fine for those who are watching their cholesterol. See the alternate nutritional analysis below.)

Creamy grits or baked sweet potato fries make nice accompaniments. Yes, you can file this one under "Breakfast" as well.

Servings: 4
  • 1/2 cup canola oil, for frying
  • 1/2 cup cornmeal
  • 1/4 cup flour
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 3/4 pound (5 to 6) small, firm green tomatoes, cut into 1/4-inch to 1/2-inch slices
  • 6 large eggs
  • 2 scallions, white and light-green parts, coarsely chopped
  • 3 large basil leaves, torn or rolled and cut into thin strips (chiffonade)


Heat the oil in a large nonstick skillet over medium-high heat; try the toothpick test to see whether it's hot enough (see TIP, at right). Line a large plate with paper towels.

Combine the cornmeal, flour, salt and pepper in a resealable plastic food storage bag. Add a handful of tomato slices at a time and shake to coat them evenly. Working in batches, carefully drop them into the hot oil (laying them away from you) and cook for 1 to 2 minutes, until the coating is golden; then turn them over and cook for 2 minutes, or until the coating has lightly browned. Transfer the fried tomato slices to the paper towel-lined plate to drain.

Meanwhile, lightly beat together the eggs, scallions and basil; season with salt and pepper to taste. Set aside.

When all the tomatoes have been fried, pour the hot oil from the skillet into a small heatproof bowl (strain and reserve for another use, if desired); leave a thin coating of oil in the skillet. Return the skillet to medium heat. Arrange the fried tomato slices in a single layer in the skillet. Pour the egg mixture evenly over the tomatoes. Let the eggs sit for about 1 minute, then give the pan a shake or tilt to redistribute the eggs, if necessary. Reduce the heat to medium-low; cook for about 5 minutes, or until the underside of the frittata has browned a bit (the top may still be somewhat runny). Run a spatula around the edges of the skillet to loosen the frittata; slide it onto a large plate.

Place the skillet upside down over the plate and use potholders to invert the two so that the frittata drops into the skillet, browned side up. Return to the heat and cook for about 2 minutes. Transfer the finished frittata to a large plate and cut into 4 wedges; serve warm.

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Recipe Source

Adapted from

Tested by Bonnie S. Benwick.

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