Cherry tomato frittata Recipe - Los Angeles Times
It started out an ordinary enough morning. I was on vacation in London with Ruth Reichl and two other girlfriends, and naturally we'd planned our day around where we wanted to eat. For breakfast, we...
Ingredients
- 6 small cherry tomatoes
- Olive oil
- Salt
- 2-3 Fresno chiles, sliced in half lengthwise, stem and seeds removed
- 1-2 green onions
- <a href="http://recipes.latimes.com/recipe-frittata-base/" target="_blank">Frittata base</a>
- 1/4 cup thinly sliced dry Italian salame
- 1/3 cup finely grated aged Provolone
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