I understand that by mid-September, the texture of fall is within the air. The temperatures are dropping, the timber are simply starting to vary, and we’ve had months of summer time produce. And but, right here I’m, sharing a tomato recipe. I truly discover this time of 12 months magical. It’s the time when summer time and fall produce overlap. It’s additionally the time once I get to make recipes with summer time produce that use a scorching oven.
I stick pretty near my unique frittata recipe. I’ve discovered there are numerous methods and proportions to make a frittata however I like mine a bit extra on the egg-heavy aspect (suppose only one huge, open-faced omelette). Through the years I’ve modified my fats to make use of heavy cream versus entire milk. I discover it actually creates the proper, easy texture.
Additionally, in case you have leftovers you’ll be able to reheat the frittata within the oven or you’ll be able to flip the frittata right into a tasty grilled-cheese sandwich.
Summer time or Fall Greens
As talked about, I’m dwelling my finest late-summer life proper now. Nevertheless, as I’ve talked about earlier than in different frittata recipes, it’s one of many final base-recipes. Frittatas can actually assist most seasonal produce. Prepared to leap into fall? Strive including roasted or steamed squash, candy potatoes, or greens.
I additionally like to prime frittatas with salads. Strive a easy arugula salad dressed with a French dressing. The arugula will barely wilt on-top, creating the proper cooked/recent mixture.
Grains (and GF swaps)
Much like the produce, grains are interchangable. I normally use leftover grains from dinner or fast cooking grains like bulgur or quinoa. I may even say, I like grains to be an enormous a part of this frittata. Nevertheless, you possibly can simply back-off and use solely half of a cup. This manner the grains are extra of a accomplice and fewer of a star.
1 tablespoon ghee (or olive oil)
6 massive eggs
¼ cup heavy cream
¼ cup basil, plus further for topping
½ teaspoon sea salt
¼ teaspoon black pepper
1 cup cooked bulgur (see notice)
1 1/2 cups halved tomatoes
⅓ cup crumbled feta, plus further for topping
- Preheat oven to 425˚F. Whisk collectively eggs, cream, basil, salt, and pepper. Add ghee into an eight” high-sided skillet over medium-low warmth. Pour within the egg combination and let cook dinner/sit for three to four minutes, till the underside has began to set.
- Sprinkle the bulgur into the egg combination after which place the tomatoes on prime (both haphazardly or neatly- it’s as much as you). End with the feta proper earlier than you set the frittata within the oven.
- Switch to oven and bake for 15 to 18 minutes till frittata is totally set- it must be puffed and the cheese must be browning. Sprinkle with further parsley earlier than serving.
For 1 cup cooked bulgur, mix 1/2 cup raw bulgur with 1 cup water. Convey to a boil, cowl, and cook dinner for about eight to 10 minutes. Flip off warmth and let sit for an additional 10 minutes then fluff and use.
Key phrases: tomato frittata