heirloom tomato & Goat cheese frittata
I don't get to eat out as much as I used to but if I had it my way I would eat brunch out every Saturday. So on the rest of the weekends when I am not dreaming my family looks to me to make breakfast. What I love most about this recipe is that it doesn't take much in terms of preparation and that means a lot to me these days. I have tried several other ingredients for a frittata but this is my best recipe and it is better than any other frittata I have had in a restaurant. No odd combinations or hard to find ingredients, just a classic and easy dish.
Makes about 5 servings
1 lb of heirloom tomatoes (I am using small heirloom tomatoes but you can also use Roma tomatoes)
4 oz of goat cheese
3 teaspoons of fresh chives (roughly chopped)
10 large eggs
1/2 cup of whole milk
1/2 teaspoon of black pepper
1/2 teaspoon of salt
1 tab of butter
For the roasting of the tomatoes
A drizzle of olive oil
1/4 teaspoon of salt
Makes about 5 servings
1 lb of heirloom tomatoes (I am using small heirloom tomatoes but you can also use Roma tomatoes)
4 oz of goat cheese
3 teaspoons of fresh chives (roughly chopped)
10 large eggs
1/2 cup of whole milk
1/2 teaspoon of black pepper
1/2 teaspoon of salt
1 tab of butter
For the roasting of the tomatoes
A drizzle of olive oil
1/4 teaspoon of salt
In the Summer months you can find these beautiful small heirloom tomatoes. But if you are not so lucky you can use regular heirlooms or Roma tomatoes.
Preheat your oven to 400 degrees. Split the tomatoes in half and place them on a baking sheet with a 1/4 teaspoon of salt and a drizzle of olive oil. Toss them with clean hands and place them in the oven for about 20-25 minutes. After you remove the tomatoes from the oven bring the temperature down to 350 degrees.
Roughly chop the chives and set them aside.
In a large bowl add in the eggs, milk, pepper and salt.
Break up the goat cheese with your fingertips and add it into the bowl with the eggs. Give it a quick whisk.
I am using a black skillet but any baking dish will do. Just make sure you butter the bottom of your pan. The butter adds a bit of richness to the eggs and it helps to prevent the frittata from sticking. Place the frittata in a 350 degree oven for 25 minutes. Depending on how you like your eggs you may take it out at this point where the center may still be soft. Another few minutes in the oven will allow it to set a bit more. Just know that it if it jiggles in the center a bit but is not runny it is perfect.
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You can eat the frittata by itself, with a delicate baby arugula salad or with warm bread (even better!) Bon appetit! |
