A certain sign of Autumn is that tomatoes stop ripening to their red, juicy perfection. It’s the time for the green tomatoes to shine! I always make this simple frittata to welcome cooler days and make use of the unripe tomatoes in the garden.
Ingredients for 3- 4 people
4 large eggs
3 medium green tomatoes sliced 1 cm thick
flour- enough to lightly flour tomatoes
EVOO, salt and pepper to taste
Lightly flour the sliced tomatoes
Fry them in abundant EVOO (slices should be half submerged) at medium heat, covered, until soft
Discard the excess oil (you can save it for one more frying extravaganza)
Return to medium heat and pour in the beaten and salted eggs. Lift the tomatoes carefully with a fork to get the egg underneath and cook a few minutes until ready.
Enjoy while hot with rustic bread and, why not, with a glass of Prosecco!
