Recipe: Pastrami - Tomato Frittata
We had this tonight. The good news was that it cooks up more quickly than a crustless quiche (which is a baked frittata). Bad news is it was too brown on the bottom for my liking. I believe I will make it again, but bake it for 35ish minutes at 350. This method also results in a fluffier egg mixture.
However, the flavors were really good! I subbed green onions for the chives, since I have no use for chives the rest of the week and didn't want to buy herbs when I'd only use 1/3 of a package (and likely chuck out the rest in a week when I rediscover them in the crisper).