I started working on my dinner as soon as I got home. I began by making a batch (actually a half batch) of my Black Pepper Cheddar Biscuits which are one of my favorites. I swapped out the cream for buttermilk in tonight's biscuits since I had some that needed to be used. While the biscuits baked, I sliced fresh mushrooms and onions and cut up an assortment of the fresh tomatoes. I sauteed the onions in a bit of olive oil, tossed in the mushrooms and cooked until the onions were softened and the liquid had evaporated from the mushrooms. I tossed a mound of fresh tomatoes into the skillet and sauteed very lightly, then tossed in a bit of diced pepperoni for added flavor. I beat 4 of the large farm fresh eggs together with a splash of cream, pinch of salt and pepper. I sprinkled a few tablespoons of finely grated Parmesan on top of the sauteed veggies in the skillet and topped with a bit of shredded cheddar cheese and then poured the beaten eggs on top just until the veggies were covered. I cooked it on the stove top for a few minutes to cook a bit and then popped the ovenproof skillet into the oven and baked it at 350 degrees until puffed up and golden brown (about 15 minutes). I ran it under the broiler for a few minutes to get nice and bubbly before removing from the oven. I served myself a nice large wedge of my tomato frittata along with warm cheddar biscuits.
It was unbelievably good and the sweetness of the fresh ripe tomatoes was outstanding. The best part about having this for dinner tonight is that I get to enjoy the frittata and biscuits again for breakfast tomorrow morning! I snapped a few photos of my gorgeous summer fresh tomato frittata below. Enjoy!