Nutritious, beautiful and delicious, this tomato fritatta is a fabulous way to show off your summer garden tomato harvest. The addition of kale insures you get all your veggies in each bite.

Some say tomato, others say frittata. Huh? Or is this a crustless quiche? In farsi, we call these egg dishes, kookoo. I tend to over think things when I’m naming a new recipe.
A frittata is more like eggs whisked with a little cream and baked with your favorite vegetables. A quiche is usually baked in a pastry, but I’m partial to crustless quiches. They tend to have more of a custard-like filling, like my cottage cheese quiche.
Persian kookoo, like my kuku sabzi, has a minimal amount of eggs, enough to bind everything. But I also do my own twist, and usually add an extra egg or two cuz I’m a protein girl!
Whatever you want to call this dish, it’s perfect to show off some gorgeous heirloom tomatoes.
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Laura says :
Why this recipe works
- Customize it: I used fresh greens like kale and chard in this frittata and top with tomatoes. You can use whatever greens you like or even use broccoli.
- Easy peasy: Frittatas are super quick and easy to whip up. I bake it in a cast iron skillet, but you can also use a pie dish.
- Flavorful: I add a heap of fresh basil and some grated parmesan to compliment this dish. And heirloom tomatoes, especially garden grown tomatoes, are sweet and way more delish than boring store bought tomatoes.
- How to serve: You can serve your frittata for breakfast, brunch or a light meal. Serve it as is or add a baguette.


Ingredients you need

- Kale: You can also use other greens like chard and spinach, or a combination of greens. You can also add chopped broccoli.
- Fresh basil: Fresh herbs give so much more flavor than dried herbs. You can also use oregano or chives.
- Tomatoes: Be sure to choose use fresh tomatoes that are in season and actually have flavor. The more colorful tomatoes make a bigger impact in presentation.
- Eggs: I use large eggs in this recipe. You can use extra large eggs, it will just have a thicker egg layer.
- Heavy cream: You could use whole milk, but heavy cream makes the dish richer and fluffier.
- Parmesan cheese: Use grated parmesan cheese instead of shredded as it will melt more evenly while it bakes.
- Pantry staples: Baking soda (adds some poof to it), salt and black pepper
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Step-by-step directions

- Whisk the eggs. Combine eggs, cream, cheese, salt, black pepper and baking soda.
- Chop kale. Wash and remove stems from kale. Finely chop kale and basil then mix in with the eggs.
- Add to skillet. Pour egg mixture into a 9-inch cast iron skillet. You can also use a lightly greased pie plate.
- Add tomatoes. Cut tomatoes into ¼-inch rounds then layer the tomato slices over the top of the egg mixture, slightly overlapping them. Season tomatoes with salt and pepper.
- Bake. Bake in the oven until the center of the frittata is set.
Recipe tips and FAQs
You can make any variety of frittatas depending on the flavors you love. Serve it anytime of the year and show off the fresh produce you have available.
Got too many tomatoes and need more tomato inspiration? How about a whole wheat pizza with pesto, tomatoes and brie or an even simpler tomato and brie tart made with puff pastry?

Storing/Freezing Instructions
TO STORE: Store any leftovers kabob in an airtight container and refrigerate for up to 3 days.
TO FREEZE: You can also freeze leftovers. Wrap in foil or transfer to a freezer safe container and freeze for up to 4 months.

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Kale and Heirloom Tomato Frittata
Ingredients
- 8 large eggs
- ⅓ cup heavy cream
- ¼ cup Parmesan cheese grated
- 1 ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon black pepper
- 5 kale leaves
- ½ cup fresh basil loosely packed
- 5 tomatoes medium-sized and various colors
- ⅛ teaspoon ground black pepper
Instructions
- Preheat oven to 350ºF.
- In a large bowl, whisk together eggs, cream, cheese, 1 teaspoon salt, ⅛ teaspoon black pepper and baking soda.
- Wash and remove stems from kale.
- Finely chop kale and basil then mix in with the eggs.
- Pour egg mixture into a 9-inch cast iron skillet. You can also use a lightly greased pie plate.
- Cut tomatoes into ¼-inch rounds then layer the tomato slices over the top of the egg mixture, slightly overlapping them.
- Season tomatoes with remaining ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Bake in the oven for 40 minutes, or until the center of the quiche is set.
- Optional: Heat the quiche on broil for 5 minutes to brown the top.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!





















Terrific recipe! I do like crusts, but more and more these days skip them when making a quiche. A bit of a nuisance, and they don’t add that much flavor. Particularly when the filling is as wonderful as this! Wow, so nice — thanks.
Do you need to grease the cast iron pan first?
If your cast iron is well-seasoned, no you do not need to grease it.
this quiche… i can’t decide if i want to frame it or eat it! so lovely.
Thank you! I still enjoy staring at this picture, too.
Stunning photos!
That crustless quiche should find room at the Smithsonian – it’s beautiful and should be shared with everyone. 🙂
I am still amazed at the different tomato shades. I want!! =D
What a gorgeous quiche! I love the idea of the heirloom tomatoes forming ‘stripes’ of varying colour… the photo of the unbaked quiche is just beautiful. Thanks for the inspiration Laura!
Such a pretty quiche, those heirlooms are stunning!
I can’t get over how beautiful this dish is!! Perfect for this summer. I’m honored to have my girls’ eggs featured, too. 😀
[K]
Lovely dish! Gorgeous colors. I think I’d have called it Rainbow Tomato Frittata — I’d expect to see much more cream in a quiche recipe than the 1/3 of a cup you call for. But that’s a quibble — I’ll bet this is totally delish no matter what you call it. Squirrels have gotten so many of our tomatoes this year! I’ve got netting up now, but in something like two days they got the majority of our crop. 🙁
Love the colors – I’m jealous of your garden! This looks like a perfect summer brunch. : )
Beautiful – I’d call this rainbow crustless quiche – what colors!