Tomato Frittata

A savory frittata made with DOP San Marzano tomatoes, mushrooms, fresh herbs, and green onion.

  • Yield: 4-6 servings
  • Prep Time: 5 min
  • Cook Time: 30 min


6 Large Eggs
1 Cup Cremini Mushrooms, sliced
3 Green Onions, sliced
1/4 Cup Parmigiano Reggiano, small chucks and grated
1 Sprig Rosemary
2 Sprigs Thyme
Salt and Pepper, to taste
Zest of 1 Lemon


  1. Pre-heat your oven to 400F.
  2. Drizzle Olitalia Extra Virgin Olive Oil into a 10” sauté pan over medium heat.
  3. Add in your green onion and sauté for 2-3 minutes, then add in your mushrooms and sauté for 5 minutes.
  4. Next, add in your Ciao DOP San Marzano Tomatoes and sauté for another 5 minutes. Then add salt and pepper to taste. The goal is to draw out as much moisture from the mushrooms and tomatoes as possible.
  5. Whisk your eggs with chunks of Parmigiano Reggiano and add in your rosemary and thyme, then add it to the pan.
  6. Cook for 5 minutes or until the sides set, shave some Parmigiano Reggiano on top, and then place in the oven and cook for 20 minutes.
  7. Remove from the oven, shave more Parmigiano Reggiano on top, and sprinkle on some green leaves from the scallions for garnish.
  8. Serve and enjoy!

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About the Chef

Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.