This delicious low carb frittata is packed with roasted tomatoes and pecorino cheese. It makes a great breakfast or dinner!
Some recipes are born out of inspiration, that elusive mistress, the one that shows her face only when least expected. She’s utterly contrary; the more you want her to come, the more she hides from you. But she might just pop up when you are distracted with other things, busy with real life, and you have to quickly turn and grab her before she disappears. Other recipes are have a much less glamorous start. They are born of pure necessity. Dinner time is approaching and you have nothing planned. You look in the fridge and the pantry and you just start creating. You fight to get dinner on the table in time to feed hungry families, preferably with as few complaints as possible. Or you have an abundance of certain ingredients and no idea what to do with them, so you toss them into an omelet and it’s love at first bite and you realize that the marrying of these flavours was fate.
That last scenario best describes the origins of this frittata recipe. We had a huge tomato crop this year, despite two of our plants succumbing to unknown diseases and withering away. I was giving away tomatoes by the handful and still had too many. I took to roasting them and keeping them in a jar in the fridge and one day, I popped a few into an omelet along with some pecorino cheese. The results were so good, I kept dreaming about them and how to formalize them into a recipe. And so this gorgeous frittata was born! Although there is nothing quite like a homegrown tomato fresh from the garden, this is also a great way to use store bought. Roasting brings out the best in less flavourful tomatoes, so you still get that sweet summer taste.