Tomatoes, tomatoes, tomatoes. Nothing says summer like tomatoes.

Then there are eggs, tomatoes and cheese – a familiar trinity. Make that home-grown heirloom tomatoes with fresh eggs from Farmer Kim and it becomes a holy trinity.

Ok, enough goofy phrases, what did I make? It is called a frittata, but with the bread in this mixture, this frittata is more like a strata than a frittata. It was surprisingly filling and satifsying, either as a lunch or as a dinner combined with a good salad.

Tomato and Cheese Frittata

from The World at Table – Jewish Food by Matthew Goodman

8 eggs, lightly beaten (from Farmer Kim)

1 1/2 pounds tomatoes, seeded and chopped (from the garden)

4 slices country bread, crusts removed, soaked briefly in water and squeezed dry, then crumbled

8 oz grated muenster cheese

3 oz grated parmesan

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375F. Butter or spray a 13″ x 9″ baking dish.

In a large bowl, mix together the eggs, tomatoes, bread, half of the muenster, and the parmesan. Season with salt and pepper.

Pour the mixture into the prepared baking dish and smooth the top.

Sprinkle the remaining cheese over the top.

Bake until the frittata has set and the top is golden brown, 25 – 35 minutes.

Let cool slightly, then serve warm. Enjoy!

Serves 8.