Greenhouse-Grown Herb and Tomato Frittata

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fluffy baked frittata loaded with fresh greenhouse-grown tomatoes and vibrant herbs, perfect for a flavorful brunch or light dinner. This Italian-inspired brunch recipe (gluten free, vegetarian), ready in about 30 minutes, combines large eggs, milk, greenhouse-grown tomatoes into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 220 cal/serving

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Ingredients

6 large eggs
1/4 cup whole milk
1 cup, diced greenhouse-grown tomatoes
2 tbsp, chopped fresh chives
1 tbsp fresh thyme leaves
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/2 cup shredded cheddar cheese

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Instructions

Step 1: Preheat oven to 375°F. In a large bowl, whisk together 6 large eggs, 1/4 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and slightly frothy.
Step 2: Stir in 1 cup diced greenhouse-grown tomatoes, 2 tbsp chopped fresh chives, 1 tbsp fresh thyme leaves, and 1/2 cup shredded cheddar cheese.
Step 3: Heat 1 tbsp olive oil in an oven-safe 10-inch skillet over medium heat. Pour the egg mixture into the skillet and cook for 4 minutes without stirring until the edges begin to set.
Step 4: Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is puffed and golden on top and a knife inserted in the center comes out clean. Let cool for 5 minutes before slicing and serving.