If you are like me living in the NY/NJ area – the tomatoes are in full swing in late August. My mom’s garden, and the Farmers Markets, are overflowing with ripe, sweet, and beautiful tomatoes in all colors and shapes.
I love making frittatas for dinner because they are quick, easy, and a great way to use leftovers in a new way. For this frittata with kale, tomatoes, and ricotta, I used leftover sauteed kale, finely chopped, tomatoes from my mom’s garden, plus a little ricotta for a creamy bite, and some chopped parsley for garnish. For dinner, I like to serve it with a side green salad and roasted potatoes.