Tie-Dye Frittata

August 13, 2020

You know you’ve hit the dog-days of summer when bright, colorful heirloom tomatoes come into season. Unlike conventional grocery store tomatoes, heirloom tomatoes are praised for their diversity in color, shape and flavor. They grow with minimal intervention, yielding a juicy flavorful bite in every slice. Lest we forget to mention, their gorgeous color-scapes will make any dish picture-perfect. 

Without the breeding and special-selection that conventional tomatoes go through, heirloom tomatoes have a shorter shelf-life. One of my favorite ways to eat them when they’ve started to go slightly soft is in a cheesy, herby frittata. Zucchini influenced eggs, heirloom tomatoes and spots of soft cheese make this dish a rainbow of colors. 

Frittatas keep excellently in the fridge, so make this at the beginning of the week, and you’ll have lunch covered through the weekend! 


8 Local Roots eggs

1 large heirloom tomato

1 medium Zucchini, grated using a box-grater

¼ cup ricotta cheese (any Local Roots Soft cheese can work well here)

2-3 basil leaves, sliced (optional garnish) 


  1. Set your oven to broil. 
  2. In a medium bowl, whisk 8 eggs with a generous amount of salt and pepper. Continue whisking until you have a well-mixed, fluffy texture. Once combined, add grated zucchini and mix to combine. 
  3. Heat a cast-iron skillet (or any oven-proof skillet) with butter over medium-low heat. Add egg and zucchini mixture, continue to cook on low-medium heat, stirring occasionally to prevent sticking and evenly cook eggs.
  4. While your eggs are cooking, slice heirloom tomatoes, exposing their interior color palette. 
  5. When the bottom of eggs start to get stiff, but the top is still runny, arrange tomatoes to fill the entire shape, but do not overcrowd! You want the egg mixture to lightly fill the crevasse of the tomato slices.
  6. Fill the gaps between tomato slices with dollops of ricotta cheese (or soft cheese of choice). 
  7. At this point, the bottom should be almost completely cooked, and the top slightly runny (definitely not gooey). Take your skillet off the heat and transfer to the broiler. Cook for 2-4 minutes. Watch it closely— broilers tend to have a mind of their own and vary by oven. You’re looking for a puffy, stiff top, without burning the toppings or edges. 
  8. Remove the pan from the oven, sprinkle with fresh cut basil and finish with salt and pepper.
  9. Slice a piece as you would a pizza or a pie, and breakfast (or lunch) is served!

Recipe by Local Roots Volunteer Sylvie Florman

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