Omelette with cherry tomatoes and pecorino

Name: Omelette with cherry tomatoes and pecorino
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Cherry tomatoes 2 cups; Datterino tomatoes 2 cups; Eggs medium 6; Pecorino Romano PDO cheese to grate 3.5 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Oregano dry to taste

it de fr es br

Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

A frittata recipe from Lazio? Now that’s bringing a little bit of Italian home-cooking magic to the table. The thing is, a cherry tomato frittata with Pecorino Romano is all about using what you have and keeping things simple, just like folks in central Italy do. For real, Pecorino cheese is a big deal in Lazio, showing up in classics like Carbonara and Cacio e Pepe. So, it makes sense that leftover bits end up in something as easy as a frittata. Those slightly soft sweet cherry tomatoes just hanging around your kitchen? They get a second life here. Really nice. They mix with the eggs, giving the whole dish a pop of color and juicy flavor. The tender inside paired with those little cheese pockets is comfort food at its best—rustic but kind of special, even though it couldn’t be easier to whip up.

Planning a casual brunch, quick lunch, or even a moist weeknight dinner? This pecorino frittata shines as a versatile star. In Lazio, you’ll see all sorts of spins on the Italian frittata, like with onions or potatoes, or even stuffed and baked versions. But this one with cherry tomatoes and salty cheese is a winner for a reason. It’s all about using up whatever’s left in the fridge, giving it that homey, resourceful vibe we all love about Italian food. Plus, the golden outside gets a little crispy. Seriously good. Just the right contrast to the soft middle.

Families across the region have their own way of making it—some add herbs from the garden, others switch up the cheese. Thing is, no matter how you slice it, this easy frittata recipe is always a crowd-pleaser. It’s a traditional choice that’s both tasty and filling, and it captures the heart of Mediterranean tradition. Honestly, it’s perfect for anyone who wants a dish that’s as great to the eyes as it is to the taste buds. This frittata makes every meal feel a bit more special, no question. Pretty much.

How to prepare Omelette with cherry tomatoes and pecorino

To prepare the omelette with cherry tomatoes and pecorino, start by washing the cherry tomatoes 1. Cut them in half 2. In a bowl, pour the tomatoes and season with dried oregano 3.

Extra virgin olive oil 4, salt, pepper, and mix. Now in a pan, which measures 9.5 inches at the base and 11 inches at the surface, pour a drizzle of oil 5. Add the cherry tomatoes 6.

Cook over medium heat for about 5 minutes 7. While the cherry tomatoes are on the stove, take care of the eggs. Beat the eggs with a whisk with salt 8 and pepper 9.

Incorporate the pecorino 10. After 5 minutes, the cherry tomatoes should not be cooked but just slightly wilted, pour in the eggs 1112.

Cover with a lid 13 and let it cook over medium-low heat for about 10 minutes 14. When the surface is slightly set but still moist 14, place a plate on top of the omelette 15.

With a decisive movement, flip the pan and slide the omelette 16 to cook it on the other side. Cook for about 5 minutes 17. The omelette with cherry tomatoes and Pecorino is ready, serve immediately 18.