Green Tomato Frittata Recipe (2024)

Part 1/2: So good!! I very loosely followed this very flexible recipe (adapted to ingredients I had on hand) and turned out with an outstanding frittata that was perfectly cooked and extremely flavorful. The many changes I made (just to show how flexible the recipe is!)
- Used 6 eggs since that's all I had
- Used ~3 T of greek yogurt since I didn't have milk
- Didn't peel tomatoes (absolutely fine; don't deal with this silly step!)

Pretty good. Made a half recipe since its only my husband and myself. Found it tricky to cook it so long without burning on the bottom. I did not peel the tomato and definitely did not notice it.

Until we prepared this frittata, we never realized how lucky we are to have an abundance of late season green tomatoes. This may be my favorite frittata, the tart green tomatoes hold together AND balance the eggs. In response to Roxanne, we've made Martha's red tomato frittata, also quite good but a very different dish. My only problem was peeling the fruit. Even after blanching, it was a challenge. May be best for feeding three, rather than six! It's that good.

For the first time I'm disappointed in the NYT cooking recipe. The fried green tomatoes need to be cooked through before they go on top of the frittata. It was good, but seemed to be a lot of work for the outcome. Fried green tomatoes are one of my favorite foods, but this just didn't seem to work together.

Part 2/2:
- Used aprox 2 lbs tomatoes (prob closer to 1.75 since the fried tomatoes are so good plain!)
- Used a 12" pan since that's all I had; did adjust the final cooking time down to about 5 min from 10 due (thinner frittata due to fewer eggs and larger pan)
- Used green onions and sage instead of chives and basil - SO GOOD!
- Omitted garlic since I didn't have it
- Didn't broil at the end since I was ready to EAT and didn't want to bother.

A really good way to serve green tomatoes, if you live somewhere where they are plentiful. I rarely have enough for this lavish recipe. Sigh.

Would red and yellow tomatoes work too - not too many green tomatoes in my little city in the desert?

I added a few shaves of sovrano before the broiling and also skipped peeling/seeding. Delicious!

Easy and delicious. Great way to use up green tomatoes that didn't have time to ripen before the first frost. I did not peel the tomatoes and only used 6 eggs. I used about 1.75 lbs tomatoes including 2 red tomatoes that needed used up.

No, no, no. It tastes fine, but it's waaay too much work, waaay too many steps, waaay too much time for what is basically an unfolded green tomato omelet. I've briefly boiled/peeled many tomatoes in my time, but following these directions closely did not work with an unripe tomato. And after having iced it, made no sense to retrace and try again, so just chopped and cooked it as was. It was fine. Didn't cook for anywhere near the suggested amount of time or let it rest so long.

BEST use of leftover fried green tomatoes (which I never peel, and which are already fully cooked). Frittata are so flexible, I have thrown in leftover sweet potato or French fries, roasted veg or squash, in addition to onions of some stripe or other and garlic. Basil was good, and I added my few remaining Galina Yellow cherry tomatoes to burst with the onions before adding the fried green slices. But that suggestion of sage above sounds good. I'll try it next time!

For peeling the tomatoes Mesermiester and maybe Oxo also makes a serrated vegetable peeler. Ive been using mine to peel tomatoes and peaches for 14 plus years. Works on everything else too

Great recipe and wonderful meal. Using late season green tomatoes, we noticed they were very firm, also:1 - Tomatoes for top of frittatta were tasteful and needed less co*king time.2 - Chopped tomatoes needed 2 - 3 minutes boiling time. We like eggs on the runny side and fried them for less time. Thank you.

Added minced bacon to onions. Removed before stewing chopped tomatoes the. Added later in tomato cooking. Added shredded cheese also. Used great recipe from the Kitchn for fried green tomatoes. Added them halfway through cooking.

This did not work out for me because my green tomatoes were flavorless. Taste your tomatoes before starting this recipe.

We have many green tomatoes right now and this was a welcome recipe. This was my first successful frittata, mainly because I bought a good nonstick pan from Tramontina. We use seasonal veggies and have a garden so I admit (with the risk of negative reactions) that I used eggplant in place of the cooked-down green tomatoes. I breaded and fried a green tomato, which worked out great. I also added a little cheddar cheese because ... um ... it just tastes really good.

This needs more punch for my taste. Hot sauce is an easy answer, but cheese, capers, anchovies all come to mind. It's a nice recipe for adaptations, and it looks so pretty!

I stirred a bit of extra cornmeal into the batter before baking for some added texture. It turned out well and absorbed any extra liquid from the tomatoes that wasn’t already cooked off.

This turned out not so tasty for me. I think my tomatoes were underripe and the eggs overcooked. I’ll try it again in the future and be more mindful of these. It seems impossible with the flavorful ingredients that this would taste bad, but I managed to tank their potential.

This is so much healthier then the fried green tomatoes that I have seen and eaten in restaurants. I made it just like the recipe and ate the leftover the next day. Did as Martha said, reheat on low temp in oven. Delicious. Thank you Martha. I love all your recipes. You are the best. Everything you make is healthy and natural. BTW, I like it best at room temp.

I added a few shaves of sovrano before the broiling and also skipped peeling/seeding. Delicious!

Part 2/2:
- Used aprox 2 lbs tomatoes (prob closer to 1.75 since the fried tomatoes are so good plain!)
- Used a 12" pan since that's all I had; did adjust the final cooking time down to about 5 min from 10 due (thinner frittata due to fewer eggs and larger pan)
- Used green onions and sage instead of chives and basil - SO GOOD!
- Omitted garlic since I didn't have it
- Didn't broil at the end since I was ready to EAT and didn't want to bother.

Part 1/2: So good!! I very loosely followed this very flexible recipe (adapted to ingredients I had on hand) and turned out with an outstanding frittata that was perfectly cooked and extremely flavorful. The many changes I made (just to show how flexible the recipe is!)
- Used 6 eggs since that's all I had
- Used ~3 T of greek yogurt since I didn't have milk
- Didn't peel tomatoes (absolutely fine; don't deal with this silly step!)