Herb Frittatas with Minty Tomato Salad
- TOTAL TIME: 25 MIN
- SERVINGS: 12 First-Course Servings
These frittatas are so thin and light, they're almost like crêpes. Alain Coumont serves them with juicy tomatoes tossed with mint, but nearly any summer salad would work.
- 4 large tomatoes, cored and diced
- 1/4 cup coarsely chopped mint, plus 3 dozen mint leaves, for garnish
- Kosher salt and freshly ground pepper
- 1 cup chopped flat-leaf parsley
- 3 scallions, thinly sliced
- 3 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 2 large eggs, lightly beaten
- 1/4 cup extra-virgin olive oil
- Set a strainer over a bowl. In a medium bowl, toss the diced tomatoes with 2 tablespoons of the chopped mint and season with salt and pepper. Scrape the tomatoes into the strainer and let drain.
- Meanwhile, in another bowl, toss the chopped parsley with the scallions, garlic, cumin and the remaining 2 tablespoons of the chopped mint. Stir in the eggs and season with salt and pepper.
- In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Pour in half of the egg mixture and tilt the pan to spread it into a thin pancake. Cook over moderately high heat, turning once, until browned and crisp, about 4 minutes. Transfer the frittata to paper towels to drain. Repeat with the remaining 2 tablespoons of olive oil and egg. Cut the frittatas into wedges. Spoon the drained tomatoes alongside, garnish with the mint leaves and serve.