Cheesy tomato frittata is a rustic, Italian-seasoned bake where juicy tomatoes do most of the work. Fresh tomatoes simmer with herbs and a pinch of stevia until jammy, then set into a creamy egg-and-cottage-cheese custard in the Instant Pot. Serve warm in wedges with fresh parsley scattered over.
Cheesy Tomato Frittata
(Total Time: 40 MIN| Serves: 4)
Ingredients:
4 large tomatoes, peeled and roughly chopped
1 cup (240 ml) cottage cheese
3 large eggs
3 tbsp (45 ml) olive oil
Spices:
¼ tsp stevia powder
2 tsp (10 ml) Italian seasoning mix
¼ cup fresh parsley, finely chopped
½ tsp salt
Directions:
- Plug in the instant pot and grease the inner pot with oil. Press the ‘’Sauté’’ button and add tomatoes, stevia, Italian seasoning, parsley, and salt.
- Give it a good stir and cook for 15 minutes or until tomatoes soften. Stir occasionally.
- Meanwhile, whisk together eggs and cottage cheese. Optionally, add some more salt.
- Pour the mixture into the pot and give it a good stir.
- Cook for 3 more minutes.
- Serve warm.
Per Serving(Calories 217| Total Fats 15.6g | Net Carbs: 5.6g | Protein 13.6g |Fiber: 1.5g)
Pro Tips
- Cook the tomatoes the full 15 minutes until they soften and jam up — that slow simmer is what concentrates their flavor into the custard.
- The pinch of stevia counteracts the tomatoes' acidity without making the dish sweet; don't skip it.
- Whisk the eggs and cottage cheese until smooth before pouring — lumpy cottage cheese never fully melts into the bake.
- Serve warm, as the recipe says — the frittata is at its creamy best straight from the pot.
Frequently Asked Questions
Can I make this frittata ahead?
It's best warm, but leftovers keep 3 days in the fridge and reheat gently. It's lovely at room temperature too.
Is it keto?
At about 5.6g net carbs and 13.6g protein per serving it fits most low-carb and keto plans comfortably.
Can I use canned tomatoes?
Fresh peeled tomatoes are what the recipe wants for texture. If using canned, drain them well and reduce the simmering time.
What can I serve with it?
A crisp green salad alongside makes a complete light lunch or dinner.
Recipe Card
Ingredients
Method
- Plug in the instant pot and grease the inner pot with oil. Press the ‘’Sauté’’ button and add tomatoes, stevia, Italian seasoning, parsley, and salt.
- Give it a good stir and cook for 15 minutes or until tomatoes soften.
- Stir occasionally.
- Meanwhile, whisk together eggs and cottage cheese. Optionally, add some more salt.
- Pour the mixture into the pot and give it a good stir.
- Cook for 3 more minutes.
- Serve warm. Per Serving(Calories 217| Total Fats 15.6g | Net Carbs: 5.6g | Protein 13.6g |Fiber: 1.5g)
