Ingredients

12 eggs

1 can diced tomatoes, drained

2 T. parsley

2 T. oregano

2 T. thyme

2 T. mint

1 tsp. salt

1/2 tsp. pepper

2 T. olive oil

6 oz. can tomato paste

6 oz. cheddar cheese

Preparation

  1. Preheat oven 375
  2. whisk eggs and combine herbs with tomatoes
  3. Heat olive oil in skillet. Pour eggs in without stirring. When sides of frittata begin to set after 5 minutes, place skillet in oven. Bake until eggs in center barely set, about 15 minutes. Set plate on top of skillet and hold with both hands to flip over onto plate.
  4. Combine tomato paste and cheese in bowl. Using spatula, evenly spread and return to oven undtil cheese melts, about 7 minutes. Slice into wedges and serve.