2 medium vine-ripened tomatoes (12 ounces total)
1/4 cup pickled jalapeno pepper slices or 1 fresh jalapeno
3 to 5 stems flat-leaf parsley, chopped (to yield 2 tablespoons)
3 to 5 stems cilantro, chopped (to yield 2 tablespoons)
6 large eggs, plus 2 egg whites
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 medium mild yellow onion, preferably Spanish, minced
1/4 cup crumbled queso fresco (may substitute crumbled feta)
Boil a kettle of water; pour just-boiled water into a medium heatproof bowl. Using a knife, make an "X" in bottom of each tomato, then drop the tomatoes into water; let them sit for 15 seconds, then use a slotted spoon to transfer tomatoes to a cutting board. Peel tomatoes, squeeze out and discard seeds, then cut flesh into small dice. Discard hot water.
Mince the jalapeno peppers, first discarding seeds. Combine the chopped parsley, cilantro, eggs and egg whites in a large mixing bowl. Season lightly with the salt and pepper and whisk to combine. Position top oven rack 4 to 5 inches from broiler element; preheat broiler.
Heat the oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring, for 4 to 6 minutes, until it has softened but not browned. Add tomato and cook for 3 to 4 minutes, stirring once or twice. Add jalapeno and mix well. Pour in beaten egg mixture. Reduce heat to low and cover; let mixture cook undisturbed for 6 to 7 minutes, until egg is almost set.
Transfer skillet to broiler and broil for 2 to 3 minutes, until frittata starts to brown. Invert a large serving plate over skillet, then invert plate and pan together so frittata ends up on plate. Scatter the cheese over top. Cut into portions and serve hot.
Makes 3 to 4 servings.