When you look at a small frittata do you think of it as an open-face omelette? Well, maybe that’s just me, and it does depend on how thick the frittata is. Some frittatas I make can be a deep-dish variety (two inches thick), so they are more pie or quiche-like.
Where was I going with this? Putting a title or name to the recipe defines how one perceives the outcome of the cooked ingredients, almost no matter how the ingredients are combined and cooked. If I had flipped the frittata in thirds and presented it as a tomato and green bean omelet, that is what your eyes would tell you it is. (As it turned out, the photos don’t reveal a beautiful frittata, so maybe I should have flipped it into an omelette.)
Several years ago I made a frittata with similar ingredients. I began thinking about the parallels and differences between stratas, frittatas, and quiches. To read this post and learn more about these distinct egg dishes click HERE. So with the same (or very similar ingredients), this recipe could have turned out as an omelette, strata, frittata, or quiche.
The recipe posted here is great to use when you have an abundance of tomatoes and green beans to use. I like Campari tomatoes, they are a sweet tomato and add a lot of flavor, although you could use just about any variety of tomato. Feel free to mix it up with vegetable substitutions, just keep in mind the liquid content of that vegetable so the frittata doesn’t become too watery.