Dinner tonight! Frittata with cherry tomato topping

As Nancy Silverton shows in our latest Master Class, frittatas need not be thick and spongy. And they’re not just for breakfast either: “But where eggs for dinner can feel as if you’ve just thrown something together to satisfy your hunger... with this beautiful plate-size creation, an arugula salad and a glass of wine in front of me, I felt as if I had thrown a dinner party for one.”

For dinner tonight, give her frittata with cherry tomatoes a try. Topped with roasted tomatoes, salame, provolone and Fresno chiles for a little heat, they make a perfectly elegant way to end the evening.

For more quick-fix dinner ideas, check out our video recipe gallery. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

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Cherry tomato frittata

Total time: 20 minutes

Servings: 1 to 2

Note: The toppings should be warmed before being added to the frittata.

6 small cherry tomatoes

Olive oil

Salt

2-3 Fresno chiles, sliced in half lengthwise, stem and seeds removed

1-2 green onions

Frittata base

1/4 cup thinly sliced dry Italian salame

1/3 cup finely grated aged provolone

1. Heat the oven to 500 degrees. Slice the tomatoes in half lengthwise and place them on a rack on a baking sheet, cut-side up. Drizzle lightly with olive oil and sprinkle with one-eighth teaspoon salt, or as desired. Roast until they soften and start to caramelize, about 5 to 6 minutes. Cool

2. Reduce the heat to 400 degrees. Toss the chiles in olive oil, season with salt and arrange them on the rack on the baking sheet. Roast until they wilt slightly, 4 to 6 minutes.

3. Stack a few pieces of chile on top of each other and thinly slice them. Slice the green onions on an extreme bias, starting at the green end and moving to the root.

4. As soon as the eggs are no longer runny, but not completely set, scatter over peppers, the onions and the salame. Distribute the tomato halves evenly across the top and guide the eggs from the pan, so it slips evenly onto the plate. Top with grated provolone.

Each of two servings: 376 calories; 18 grams protein; 5 grams carbohydrates; 1 gram fiber; 32 grams fat; 13 grams saturated fat; 324 mg cholesterol; 3 grams sugar; 883 mg sodium.

Frittata base

Total time: 15 minutes

Servings: 1 or 2

3 eggs

2 teaspoons cold water

1/4 rounded teaspoon kosher salt

1 tablespoon and 1 teaspoon unsalted butter

Toppings, as desired

1. In a medium bowl, beat the eggs, water and salt with a fork until well combined.

2. In a 9- to 10-inch nonstick skillet, heat butter over medium-low to low heat until melted, 2 to 3 minutes, without letting it brown or sizzle.

3. Pour in the eggs without swirling, but shake the pan very gently, until the sides are set.

4. Using a heatproof rubber spatula, draw the set edges of the egg mass inward, away from the sides of the pan, tilting the pan so the raw egg runs into and fills the space created. Continue gently cooking and pulling the eggs in this way until almost no egg runs off when you tilt the pan.

5. Immediately scatter the toppings “artfully” over, and if the eggs seem as if they are setting, remove the pan from the heat. If the eggs are still a bit runny, continue cooking as you add the toppings.

6. When finished, slide onto a plate and serve.

Each of two servings: 175 calories; 10 grams protein; 1 gram carbohydrates; 0 fiber; 15 grams fat; 7 grams saturated fat; 299 mg cholesterol; 0 sugar; 248 mg sodium.