Source: dLife

A delicious egg dish flavored with green tomatoes, basil, and scallions.

Servings

0.5 cup canola oil
0.5 cup yellow cornmeal
0.25 cup whole wheat flour
0.5 tsp kosher salt
0.25 tsp black pepper , freshly ground
5 Tomatoes, green, fresh, whole, small , cut into 1/2 inch slices
6 eggs
2 scallions , white and light green parts
3 fresh basil leaves , cut into thin strips

1 Heat a large nonstick skillet over medium-high heat. Pour in oil and heat for frying.
2 Mix the cornmeal, flour, salt, and pepper in a zip top plastic bag. Place a few tomato slices in the bag, seal the bag, and shake. Make sure all tomatoes are covered.
3 Lay the tomatoes in the hot oil and fry on each side for 1 to 2 minutes. They should be lightly brown.
4 Move the fried tomatoes onto a paper towel lined plate. Repeat process until all tomatoes are fried.
5 Whisk together eggs, scallions, and basil. Season to taste with salt and pepper. Reserve.
6 After the tomatoes are fried, dump out most of the oil leaving a thin layer on the bottom.
7 Heat the skillet on medium heat and position the fried tomatoes in a single layer around the skillet. Spoon the egg mixture over the tomatoes and let cook for 1 minute. Make sure egg mix is covering all the tomatoes.
8 Lower the heat to medium-low and continue to cook for another 5 minutes. The bottom of the frittata should be slightly browned, the top may still be soft.
9 Release the frittata with a spatula and slide onto a plate.
10 Lay the skillet over the plate and turn the plate upside down so the frittata is in the skillet brown side up. Place back over medium-low heat for 2 minutes. Move frittata to a serving platter and cut into wedges. Serve warm.

This is a great basic recipe to mix up with any vegetables and herbs.